RECIPE Brendon D’Souza
When I was in the Hunter Valley in April I picked up some delicious pork chops from a local butcher. They were the juiciest I’d ever eaten and they had an underlying smoky flavour that made for a hearty, comforting meal.
Here’s the recipe below.
- French beans
- 300g Mixed baby salad leaves
- 200g punnet cherry tomatoes
- 2 medium waxy potatoes (such as…), washed
- Olive oil
- 1/2 a lemon, juiced
- Salt and pepper
- 4 free-range, organic pork chops (about 200g each)
You will need:
- Small saucepan
- Chopping board
- Large mixing bowl
- Small mixing bowl
- Kitchen Paper
- Frying pan
- For the salad fill the saucepan with boiling water. Add salt and place over a high heat. Bring the water to the boil again. Top-and-tail the French beans and boil them for 2 minutes. Drain the beans and rinse in cold water till cool. Drain and reserve.
- Place the salad leaves in the large bowl. Slice the tomatoes in half. Add the tomatoes and the beans to the salad. Cover and keep chilled.
- Combine 4 tablespoons of olive oil and the lemon juice to the small mixing bowl. Season with salt and pepper to taste. Cover and refrigerate.
- Slice the potatoes width-ways into 5mm discs. Fill the small saucepan with boiling water and place over a high heat. Boil for 2 minutes then drain on kitchen paper. Toss in olive oil then cook in the frying pan over a medium heat till golden. It’s a good idea to place them in a 150ºC oven to keep warm while you cook the pork.
- Rub the pork with olive oil, salt and pepper on both sides. Cook in the frying pan over a medium heat for 5-6 minutes on each side or until the pork is an even white all the way through and a golden crust develops on the outside. Cover with foil and allow to rest in the frying pan for 5 minutes.
- Add the dressing to the salad and toss. Arrange the salad, potatoes and pork on plates and serve.
- For more recipes and stories check out my blog at brendonthesmilingchef.wordpress.com
Keep Smiling and Happy Cooking :-)