RECIPE OF THE MONTH | August 2026

Penllyn Estate Pork Escalope

with Garlic Butter and Grilled Asparagus

Serves: 4  |  Preparation: 25 minutes  |  Cook Time: 20 mins

Celebrate the flavours of the season with our Penllyn Estate Pork Escalope served with rich garlic butter and grilled asparagus. This quick yet impressive recipe showcases the quality of locally reared Welsh pork alongside fresh seasonal vegetables, making it perfect for an easy midweek meal or relaxed weekend dining.

Tender Penllyn Estate pork escalope served with garlic butter and grilled asparagus – a fresh, seasonal recipe from Forage Farm Shop & Kitchen.

Ingredients

  • 4 Penllyn Estate pork loin steaks (180- 200g each)
  • 100g plain flour
  • 2 eggs, beaten
  • 180g panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • ½ tsp black pepper
  • Rapeseed oil
  • 30g garlic butter

Grilled Asparagus

  • 2 bunches of asparagus
  • 1 tbsp Rapeseed oil
  • Salt and pepper

Method

1. Butterfly or slice the loin if required.
2. Place between cling film and flatten to around 8mm thick. Season well with salt and pepper.
3. Mix the flour with garlic and paprika.
4. Coat the pork escalope in the following order: flour spice mixture, egg, Panko mixture. Press firmly. Leave to chill for 20 minutes.
5. Heat a frying pan with rapeseed oil
6. Place pork escalope in the pan and cook over medium heat for 3-4 minutes per side until golden.
7. Add the butter for the final minute and baste the pork.
8. Place a slice of garlic butter on the hot escalope just before serving.
9. Toss asparagus with rapeseed oil.
10. Grill or char in a hot griddle pan for 2-3 minutes and season with salt and pepper.
11. Place the lemon cut-side down in a dry hot pan for 2-3 minutes until caramelised. Serve.

Contact Us

OFFICE: 01446 774113

EMAIL: info@foragefarmshop.co.uk

ADDRESS: Penllyn Estate, Llwynhelig, Cowbridge, Vale of Glamorgan, CF71 7FF

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