Lomo a la Plancha – a Spanish pork chop sandwich that’s perfect for camping!

Celebrate the bank holiday and the beautiful warming weather with an adventure to the countryside (or even just the back garden) – while you’re there you can enjoy a tasty lunch from the camping stove.

Lomo a la Plancha is a Spanish classic, and the tomato, olive oil and garlic combination is a great summery alternative to butter or mayonnaise. Wild rocket adds a lovely, peppery touch, so a bit of foraging pays off enormously. Flattening the pork helps you get maximum crispiness combined with succulence.
 

Lomo a la Plancha

Serves: 4

Preparation time: 10 minutes

Cooking time: 6 minutes

4 pork loin steaks or boneless pork chops
4 ciabatta rolls, cut in half horizontally or 2 baguettes, each cut in half horizontally then cut in half lengthways
1 garlic clove, peeled and halved
1 large tomato, cut in half horizontally
olive oil, for drizzling
salt and pepper
wild rocket, to serve (optional)

1. Put the pork steaks in a large plastic freezer bag. Using a camping mallet, flatten each one until very thin and doubled in size. Pat dry with kitchen paper and season both sides with salt and pepper.

2. Toast the cut side of the rolls over a medium heat on a barbecue or in a griddle pan until lightly golden. Remove from the heat and set aside.

3. Cook the pork steaks over a medium-high heat on a barbecue or in a frying pan for about 2–3 minutes on each side until charred and crispy on the outside and juicy on the inside.

4. Meanwhile, rub the garlic onto the toasted side of the rolls. Add a good squeeze of tomato juice and drizzle with a little oil. Put a cooked pork steak on the bottom half of each roll and top with wild rocket, if you can find some. Cover with the top halves of the rolls and serve hot.