zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Pork Chop with a Watercress and Orange Salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Pork Chop with a Watercress and Orange Salad

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes

    Serves: 4

    Ingredients

    25g blanched almonds

    2 tsp dried oregano

    ½ tsp chilli flakes

    1½ tbsp essential Waitrose olive oil

    4 essential Waitrose British pork chops

    2 essential Waitrose oranges, peeled

    ½ lemon, juice

    1½ tbsp extra virgin olive oil

    pinch caster sugar

    100g watercress

     

    Method

    1. Toast the almonds in a dry pan over a medium to low heat – shaking the pan occasionally – until golden (about 5 minutes) and set aside.

    2. Combine the oregano, chilli flakes and olive oil. Season the pork chops and coat in the oregano mixture. Heat a frying pan over a medium to high heat and fry the chops for 6–8 minutes on each side, until cooked through with no signs of pink.

    3. Slice the oranges and lay them out on a serving dish. Combine the lemon juice, extra virgin olive oil and sugar, and spoon over the oranges. Season, scatter over the almonds and toss through the watercress. Serve the salad with the pork.

     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary