eCook Meal
Waterfords Pork Chop & Salad
with bell peppers & roasted beetroot
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!
Serving guide
Choose your portion size.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R249.63
for 4 servings · R62.41 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Danish-style Feta needs 80 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 10% of packR10.00
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Sunflower Seeds needs 20 gSunflower Seeds 250 g 250 g at R44.99 · 8% of packR3.60
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Beetroot needs 600 gBulk Large Carrots 3 kg 3 kg at R49.99 · 20% of packR10.00
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Pork Loin Chops needs 880 gPork Loin Chops Avg 650 g 650 g at R112.44 · 1.35× packR152.23
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Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
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Pickled Onions needs 80 gMild Pickled Onions 780 g 780 g at R69.99 · 10% of packR7.18
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
Not in the Woolies basket — source these elsewhere:
- Raspberry Vinegar
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Cucumber, Feta, Parsley, Pickled Onion, Pork Loin Chop, Raspberry Vinegar, Salad Leaves, Sunflower Seeds, Tomato
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. 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. 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. 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, Cucumber, Feta, Parsley, Pickled Onion, Pork Loin Chop, Raspberry Vinegar, Salad Leaves, Sunflower Seeds, Tomato
How many calories does Waterfords Pork Chop & Salad have?
658 calories
How much fat content does Waterfords Pork Chop & Salad have?
grams