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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.