- 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
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Pork Chops with Apple and Pecan Salad
Nutrition per serving
-
kcal568 kcal
-
protein26g
-
iron1.24mg
-
carbs8g

Ingredients
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
Method
Copy TextHeat 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 moreMethod
Copy TextHeat 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.
Pork Chops with Apple and Pecan Salad
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