A loaded salad of fresh green leaves, oven roasted butternut, charred stone fruit and tomato is tossed in a dijon dressing. Sided with tender & buttery pork chops and garnished with fresh basil. Summer on a plate!
Grilled Pork Chops & Stone Fruit Salad
Grilled Pork Chops & Stone Fruit Salad
with butternut & fresh basil
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Butternut
- Cucumber
- Dressing
- Fresh Basil
- Green Leaves
- Pork Loin Chops
- Stone Fruit
- Stone Fruits
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
ROAST Butternut
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
GRILL THE FRUIT
Place a pan or griddle pan over high heat. When hot, add the stone fruit wedges and fry until charred, 1-2 minutes. In a salad bowl, mix the Dressing, a sweetener, a drizzle of olive oil, and seasoning. Add the grilled stone fruit and set aside.
Pork CHOPS
Pat the Pork chop dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil and season. Return the pan to medium-high heat. When hot, sear the pork chop, fat-side down, until the fat is rendered and crispy, 3-5 minutes. Then, fry until cooked through, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter.
JUST BEFORE SERVING
To the bowl with the stone fruit, add the tomato wedges, the Cucumber half-moons, the roasted Butternut, and the shredded leaves, and toss to combine.
TIME TO EAT
Make a bed of the loaded salad, side with the Pork chop, and garnish with the torn basil. Well done, Chef!
ROAST Butternut
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
GRILL THE FRUIT
Place a pan or griddle pan over high heat. When hot, add the stone fruit wedges and fry until charred, 1-2 minutes. In a salad bowl, mix the Dressing, a sweetener, a drizzle of olive oil, and seasoning. Add the grilled stone fruit and set aside.
Pork CHOPS
Pat the Pork chops dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil and season. Return the pan to medium-high heat. When hot, sear the pork chops, fat-side down, until the fat is rendered and crispy, 3-5 minutes. Then, fry until cooked through, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter.
JUST BEFORE SERVING
To the bowl with the stone fruit, add the tomato wedges, the Cucumber half-moons, the roasted Butternut, and the shredded leaves, and toss to combine.
TIME TO EAT
Make a bed of the loaded salad, side with the Pork chops, and garnish with the torn basil. Well done, Chef!
ROAST Butternut
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
GRILL THE FRUIT
Place a pan or griddle pan over high heat. When hot, add the stone fruit wedges and fry until charred, 1-2 minutes. In a salad bowl, mix the Dressing, a sweetener, a drizzle of olive oil, and seasoning. Add the grilled stone fruit and set aside.
Pork CHOPS
Pat the Pork chops dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil and season. Return the pan to medium-high heat. When hot, sear the pork chops, fat-side down, until the fat is rendered and crispy, 3-5 minutes. Then, fry until cooked through, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter.
JUST BEFORE SERVING
To the bowl with the stone fruit, add the tomato wedges, the Cucumber half-moons, the roasted Butternut, and the shredded leaves, and toss to combine.
TIME TO EAT
Make a bed of the loaded salad, side with the Pork chops, and garnish with the torn basil. Well done, Chef!
ROAST Butternut
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
GRILL THE FRUIT
Place a pan or griddle pan over high heat. When hot, add the stone fruit wedges and fry until charred, 1-2 minutes. In a salad bowl, mix the Dressing, a sweetener, a drizzle of olive oil, and seasoning. Add the grilled stone fruit and set aside.
Pork CHOPS
Pat the Pork chops dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil and season. Return the pan to medium-high heat. When hot, sear the pork chops, fat-side down, until the fat is rendered and crispy, 3-5 minutes. Then, fry until cooked through, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter.
JUST BEFORE SERVING
To the bowl with the stone fruit, add the tomato wedges, the Cucumber half-moons, the roasted Butternut, and the shredded leaves, and toss to combine.
TIME TO EAT
Make a bed of the loaded salad, side with the Pork chops, and garnish with the torn basil. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Grilled Pork Chops & Stone Fruit Salad?
The preparation time for Grilled Pork Chops & Stone Fruit Salad with butternut & fresh basil is between 25 and 40 minutes.
What is the total time required to make Grilled Pork Chops & Stone Fruit Salad with butternut & fresh basil?
The total time required to make Grilled Pork Chops & Stone Fruit Salad with butternut & fresh basil is between 35 and 50 minutes.
How many servings does Grilled Pork Chops & Stone Fruit Salad provide?
4 servings
What are the main ingredients in Grilled Pork Chops & Stone Fruit Salad?
Butternut, Cucumber, Dressing, Fresh Basil, Green Leaves, Pork Loin Chops, Stone Fruit, Stone Fruits, Tomato, Tomatoes
What is the nutritional information of Grilled Pork Chops & Stone Fruit Salad?
Calories: 753, Carbs: 45 grams, Fat: grams, Protein: 45.6 grams, Sugar: 20.1 grams, Salt: 566 grams
How do I prepare Grilled Pork Chops & Stone Fruit Salad?
ROAST BUTTERNUT: Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). GRILL THE FRUIT: Place a pan or griddle pan over high heat. When hot, add the stone fruit wedges and fry until charred, 1-2 minutes. In a salad bowl, mix the dressing, a sweetener, a drizzle of olive oil, and seasoning. Add the grilled stone fruit and set aside. TIME TO EAT: Make a bed of the loaded salad, side with the pork chops, and garnish with the torn basil. Well done, Chef! PORK CHOPS: Pat the pork chops dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil and season. Return the pan to medium-high heat. When hot, sear the pork chops, fat-side down, until the fat is rendered and crispy, 3-5 minutes. Then, fry until cooked through, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. JUST BEFORE SERVING: To the bowl with the stone fruit, add the tomato wedges, the cucumber half-moons, the roasted butternut, and the shredded leaves, and toss to combine.
What should be prepared from my kitchen to make Grilled Pork Chops & Stone Fruit Salad?
Butternut, Cucumber, Dressing, Fresh Basil, Green Leaves, Pork Loin Chops, Stone Fruit, Stone Fruits, Tomato, Tomatoes
How many calories does Grilled Pork Chops & Stone Fruit Salad have?
753 calories
How much fat content does Grilled Pork Chops & Stone Fruit Salad have?
grams
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