Pork Chops with Apple and Pecan Salad

Bord Bia logo

facebook logo Twitter logo YouTube logo LinkedIn logo

  Pork Chops with Apple and Pecan Salad

 The pecans and sliced mange tout add a nice crunch to this dish. If you prefer you could use peaches or nectarines instead apples. 

Pork Chops with Apple and Pecan Salad

Serves 4 

Ingredients

  • 4 pork chops, trimmed
  • 1 tablesp. rapeseed or olive oil
  • Salt and freshly ground black pepper
  • A knob of butter
  • 2 eating apples, cored and each apple cut into 8 wedges
  • A handful of pecans, split down the centre
  • 120g bag of salad leaves
  • 100g mange tout, thinly sliced lengthways

    Dressing:

  • 1 tablesp. sherry vinegar
  • 1 teasp. wholegrain mustard
  • 2 tablesp. olive oil

To Cook

Heat a little oil in a large frying pan. Season the chops with a little salt and black pepper. Add to the pan and cook for 3-4 minutes on each side. Remove from the pan and keep warm. Wipe out the pan with a piece of kitchen paper. Put the pan back on the heat and add a knob of butter over a medium heat. Add the apple wedges to the pan and cook gently for a couple of minutes.

Combine the dressing ingredients in a small bowl then add them to the pan to heat up. Season with a little salt and black pepper.

Divide the leaves and sliced mange tout between four plates. Place a chop on top, add the apples and spoon over the dressing from the pan. Sprinkle over the pecan nuts and serve.

Nutritional Analysis per Serving

Protein: 26g 

Carbohydrates: 8g 

Fat: 48g 

Iron: 1.24mg 

Energy: 568 kcal