Pork Chops with Grape, Feta and Walnut Salad
Photography by 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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!