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 - 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 - 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 - 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 - 880g
Tomatoes - 2
Cucumber - 200g
Green Leaves - 80g
Fresh Basil - 10g
Woolies Products in this dish
