Bookmark Recipe

Pork Chops with Apple and Pecan Salad

Name: Pork Chops with Apple and Pecan Salad
Yield: 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; 1 tablesp. sherry vinegar; 1 teasp. wholegrain mustard; 2 tablesp. olive oil

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

4 people

Nutrition per serving

kcal

568 kcal
protein

26g
iron

1.24mg
carbs

8g

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

Main

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

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.

The Quality Mark & You

Learn more

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.