What are the main ingredients in Waterfords Pork Chop & Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Waterfords Pork Chop & Salad?

Calories: 658, Carbs: 29 grams, Fat: grams, Protein: 56.8 grams, Sugar: 13.4 grams, Salt: 721 grams

How do I prepare Waterfords Pork Chop & Salad?

SENSATIONAL!: Dish up the loaded salad. Crumble over the drained feta. Side with the fried pork. Garnish with the chopped parsley. ASSEMBLE THE SALAD: In a bowl, combine the diced pepper, the thin tomato wedges, the cucumber rounds, the diced pickled onion, the shredded leaves, the roasted beetroot, the vinegar, the toasted seeds, a drizzle of olive oil, and seasoning. JUICY PORK: 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. Place a pan over 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, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter. SUNNY SEEDS: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. BEGIN THE BEET: Preheat the oven to 200°C. Spread the beetroot chunks on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, place the beetroot chunks in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and cover.

What should be prepared from my kitchen to make Waterfords Pork Chop & Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Waterfords Pork Chop & Salad

Name: Waterfords Pork Chop & Salad
Prep time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

A bed of freshness forms the basis of this meal: Bell pepper, tangy tomato, crunchy cucumber, pickled onion & fresh greens, tossed in a raspberry vinegar. Side with the butter-basted pork chop and garnish with creamy feta crumblings & fresh parsley. Get ready for the compliments, Chef!

Waterfords Pork Chop & Salad

with bell peppers & roasted beetroot

Hands on Time: 25 - 45 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Beetroot
Bell Pepper
Bell Peppers
Cucumber
Danish-style Feta
Fresh Parsley
Pickled Onions
Pork Loin Chops
Raspberry Vinegar
Salad Leaves
Sunflower Seeds
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

BEGIN THE BEET
Preheat the oven to 200°C. Spread the beetroot chunks on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, place the beetroot chunks in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and cover.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
JUICY PORK
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. Place a pan over 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, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter.
ASSEMBLE THE SALAD
In a bowl, combine the diced pepper, the thin tomato wedges, the cucumber rounds, the diced pickled onion, the shredded leaves, the roasted beetroot, the vinegar, the toasted seeds, a drizzle of olive oil, and seasoning.
SENSATIONAL!
Dish up the loaded salad. Crumble over the drained feta. Side with the fried pork. Garnish with the chopped parsley.

Beetroot - 150g
Sunflower Seeds - 5g
Pork Loin Chops - 220g
Bell Pepper - 1
Tomato - 1
Cucumber - 50g
Pickled Onions - 20g
Salad Leaves - 20g
Raspberry Vinegar - 10ml
Danish-style Feta - 20g
Fresh Parsley - 3g

Download the Recipe

Serves 2

BEGIN THE BEET
Preheat the oven to 200°C. Spread the beetroot chunks on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, place the beetroot chunks in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and cover.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
JUICY PORK
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. Place a pan over 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, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter.
ASSEMBLE THE SALAD
In a bowl, combine the diced pepper, the thin tomato wedges, the cucumber rounds, the diced pickled onion, the shredded leaves, the roasted beetroot, the vinegar, the toasted seeds, a drizzle of olive oil, and seasoning.
SENSATIONAL!
Dish up the loaded salad. Crumble over the drained feta. Side with the fried pork. Garnish with the chopped parsley.

Beetroot - 300g
Sunflower Seeds - 10g
Pork Loin Chops - 440g
Bell Pepper - 1
Tomato - 1
Cucumber - 100g
Pickled Onions - 40g
Salad Leaves - 40g
Raspberry Vinegar - 20ml
Danish-style Feta - 40g
Fresh Parsley - 5g

Download the Recipe

Serves 3

BEGIN THE BEET
Preheat the oven to 200°C. Spread the beetroot chunks on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, place the beetroot chunks in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and cover.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
JUICY PORK
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. Place a pan over 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, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter.
ASSEMBLE THE SALAD
In a bowl, combine the diced pepper, the thin tomato wedges, the cucumber rounds, the diced pickled onion, the shredded leaves, the roasted beetroot, the vinegar, the toasted seeds, a drizzle of olive oil, and seasoning.
SENSATIONAL!
Dish up the loaded salad. Crumble over the drained feta. Side with the fried pork. Garnish with the chopped parsley.

Beetroot - 450g
Sunflower Seeds - 15g
Pork Loin Chops - 660g
Bell Peppers - 2
Tomatoes - 2
Cucumber - 150g
Pickled Onions - 60g
Salad Leaves - 60g
Raspberry Vinegar - 30ml
Danish-style Feta - 60g
Fresh Parsley - 8g

Download the Recipe

Serves 4

BEGIN THE BEET
Preheat the oven to 200°C. Spread the beetroot chunks on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, place the beetroot chunks in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and cover.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
JUICY PORK
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. Place a pan over 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, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter.
ASSEMBLE THE SALAD
In a bowl, combine the diced pepper, the thin tomato wedges, the cucumber rounds, the diced pickled onion, the shredded leaves, the roasted beetroot, the vinegar, the toasted seeds, a drizzle of olive oil, and seasoning.
SENSATIONAL!
Dish up the loaded salad. Crumble over the drained feta. Side with the fried pork. Garnish with the chopped parsley.