In a deep bowl, add the crushed bay leaves, crushed garlic, olive oil, red pepper and chilli flakes. Mix everything and add salt and pepper to taste.

Add the thin pork loin slices to the marinade and then pour the vinegar. Cover the meat in the marinade with cling film or saran wrap and leave in the fridge for 4 hours.

Heat a frying pan over medium heat and add the olive oil. Once heated gently place the marinated pork chops in the pan and let them cook. Occasionally turn the chops over to cook evenly on both sides.

When the meat turns brown and gets the perfect copper color then your pork is ready.

Cut the Portuguese rolls in half and toast them slightly making sure they are still soft on the inside.

Add some sauce from the pan over each half of the bread roll. Then add the juicy pork cutlet slices.

While it’s optional to serve with Dijon mustard and piri piri sauce, we highly recommend adding them for elevated flavors.