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!
Butternut - 250g
Stone Fruit - 1
Dressing - 25ml
Pork-loin-chops/" title="View all our recipes with Pork Loin Chops at eCook">Pork Loin Chops - 220g
Tomato - 1
Cucumber - 50g
Green Leaves - 20g
Fresh Basil - 3g
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!
Butternut - 500g
Stone Fruit - 1
Dressing - 50ml
Pork-loin-chops/" title="View all our recipes with Pork Loin Chops at eCook">Pork Loin Chops - 440g
Tomato - 1
Cucumber - 100g
Green Leaves - 40g
Fresh Basil - 5g
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!
Butternut - 750g
Stone Fruits - 2
Dressing - 75ml
Pork-loin-chops/" title="View all our recipes with Pork Loin Chops at eCook">Pork Loin Chops - 660g
Tomatoes - 2
Cucumber - 150g
Green Leaves - 60g
Fresh Basil - 8g
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!
Butternut - 1kg
Stone Fruits - 2
Dressing - 100ml
Pork-loin-chops/" title="View all our recipes with Pork Loin Chops at eCook">Pork Loin Chops - 880g
Tomatoes - 2
Cucumber - 200g
Green Leaves - 80g
Fresh Basil - 10g
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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