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Bookmark Recipe

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.

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

Method

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.

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Method

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.

Pork Chops with Apple and Pecan Salad