adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mustard pork chops with walnut and beetroot salad recipe
0 Likes
Prep Time:
13 minutes
Cook Time:
13 minutes
Total Time:
26 minutes
Impress your family with flavorful mustard pork chops paired with a refreshing walnut and beet salad. Watch them savor every bite in silence.
Ingredients:
  • 4 Pork Loin Chops
  • 28.60 gm honey
  • 23.40 gm wholegrain mustard
  • 45.50 gm olive oil
  • 1 bunch sage, leaves picked
  • 500g cooked baby beetroot, cut into wedges
  • 60g pkt Baby Rocket
  • 50g goat’s cheese, crumbled
  • 50g walnut
Instructions:
  • Preheat the oven to 200°C. In a large bowl, coat the pork with honey, mustard, and season to taste. Heat oil in a large non-stick ovenproof frying pan over high heat. Sear the pork for 2 minutes until golden, then flip the pork and set aside, off the heat.
  • In a small bowl, mix sage with 2 tsp of oil. Spread the sage mixture over the pork in the pan. Bake for 6-8 mins until pork is cooked through. Let it rest covered for 5 mins before serving.
  • Dry the beetroot with paper towel to enhance crispiness. Season the beetroot and cook in a hot pan with remaining oil for 2 minutes, stirring occasionally until heated through.
  • Combine the beetroot, rocket, goat's cheese, and walnuts in a large bowl. Season with salt and pepper, then mix everything together. Separate the pork and beetroot mixture onto serving plates. Finish by drizzling the pork with the pan juices.

Similar Recipes