grilled pork escalopes and green salad

while choosing a present for friends we went to see in france (mark hix's cookery book, as it happens), i noticed a slim paperback of elizabeth david's mediterranean food. now i've heard of elizabeth david, of course - she seems to be one of the seminal british cookery writers - but i've never seen any of her recipes and i certaintly would never have guessed that i would stand on the train on the way back from work transfixed by a description of how to make an omelette.

the pork i make for myself tonight is from that book. it's a very quick weekday supper but you do need to prepare it as soon as you get home and leave it to marinate for an hour or, if possible, more.

GRILLED PORK ESCALOPES
for 2

2 pork escalopes
finely chopped fresh herbs - i used a handful of parsley and thyme each and a spring of rosemary. i also put in a whole bay leaf which i took out before grilling
2 cloves of garlic, finely chopped
1/2 lemon
tablespoon or thereabouts of olive oil
seasoning

beat the escalopes between two pieces of clingfilm until they are slightly thinner - don't bash them too hard or you'll break up the meat. place them in a shallow dish and cover with chopped herbs, garlic, squeezed lemon juice and the olive oil. season and leave for a couple of hours if possible.

cook under the hot grill for around 3 or 4 minutes each side.

i think it is obligatory to do what elizabeth david suggests which is 'serve them with a green salad upon which, instead of dressing, you pour the juices and the herbs which have fallen from the meat into the grilling pan'.