Pork Chop with a Watercress and Orange Salad


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



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.


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

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1648.496kJ
Fat 20.1g
Saturated Fat 4.3g
Carbohydrate 7.5g
Sugars 7.0g
Salt 0.4g

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This recipe was first published in Sun May 01 13:59:00 BST 2011.