Unfortunately the final weeks of uni have kept me busy with the books and It’s been a while since I last posted. But I’m back again with a recipe I promised a while back. When I was in the Hunter Valley in April I picked up some delicious pork chops from a local butcher. They were the juiciest I’d ever eaten and they had an underlying smoky flavour that made for a hearty, comforting meal.
Here’s the recipe below.
300g Mixed baby salad leaves
200g punnet cherry tomatoes
2 medium waxy potatoes (such as…), washed
1/2 a lemon, juiced
Salt and pepper
4 free-range, organic pork chops (about 200g each)
You will need:
Large mixing bowl
Small mixing bowl
For the salad fill the saucepan with boiling water. Add salt and place over a high heat. Bring the water to the boil again. Top-and-tail the French beans and boil them for 2 minutes. Drain the beans and rinse in cold water till cool. Drain and reserve.
Place the salad leaves in the large bowl. Slice the tomatoes in half. Add the tomatoes and the beans to the salad. Cover and keep chilled.
Combine 4 tablespoons of olive oil and the lemon juice to the small mixing bowl. Season with salt and pepper to taste. Cover and refrigerate.
Slice the potatoes width-ways into 5mm discs. Fill the small saucepan with boiling water and place over a high heat. Boil for 2 minutes then drain on kitchen paper. Toss in olive oil then cook in the frying pan over a medium heat till golden. It’s a good idea to place them in a 150ºC oven to keep warm while you cook the pork.
Rub the pork with olive oil, salt and pepper on both sides. Cook in the frying pan over a medium heat for 5-6 minutes on each side or until the pork is an even white all the way through and a golden crust develops on the outside. Cover with foil and allow to rest in the frying pan for 5 minutes.
Add the dressing to the salad and toss. Arrange the salad, potatoes and pork on plates and serve.
Keep Smiling and Happy Cooking,