Pork Chops with Grape, Feta and Walnut Salad
Photography Manja Wachsmuth.
Thick juicy pork chops, fresh grapes, tangy feta and walnuts make this a family favourite that my family would happily eat twice a week.
Serves: 4
INGREDIENTS
4 pork chops
sea salt and freshly ground pepper
1 tablespoon olive oil
Salad
2 tablespoons olive oil
2 teaspoons lemon juice
1 clove garlic, crushed
1 apple, cut into matchsticks
1½ cups seedless red grapes, halved
⅓ cup walnut pieces, roasted
100 grams feta, roughly crumbled
2 handfuls watercress or rocket leaves
METHOD
Season the pork on both sides. Heat the oil in a large sauté pan and cook the pork for about 3 minutes each side or until only just cooked through.
Salad: Whisk the oil, lemon juice and garlic in a large bowl and season.
Add the remaining ingredients and gently toss to combine.
To serve: Place the pork on plates and top with the salad.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.