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
Waterfords Pork Chop & Salad
with bell peppers & roasted beetroot
Hands on Time: 25 - 45 minutes
Overall Time: 35 - 55 minutes
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
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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Waterfords Pork Chop & Salad?
The preparation time for Waterfords Pork Chop & Salad with bell peppers & roasted beetroot is between 25 and 45 minutes.
What is the total time required to make Waterfords Pork Chop & Salad with bell peppers & roasted beetroot?
The total time required to make Waterfords Pork Chop & Salad with bell peppers & roasted beetroot is between 35 and 55 minutes.
How many servings does Waterfords Pork Chop & Salad provide?
4 servings
What are the main ingredients in Waterfords Pork Chop & Salad?
Beetroot, Bell Pepper, Bell Peppers, Cucumber, Danish-style Feta, Fresh Parsley, Pickled Onions, Pork Loin Chops, Raspberry Vinegar, Salad Leaves, Sunflower Seeds, Tomato, Tomatoes
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?
Beetroot, Bell Pepper, Bell Peppers, Cucumber, Danish-style Feta, Fresh Parsley, Pickled Onions, Pork Loin Chops, Raspberry Vinegar, Salad Leaves, Sunflower Seeds, Tomato, Tomatoes
How many calories does Waterfords Pork Chop & Salad have?
658 calories
How much fat content does Waterfords Pork Chop & Salad have?
grams
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