Name: Caramelised pork chops with nectarine & rocket salad
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: Caramelised pork chops; 2 tablespoon balsamic vinegar; 2 tablespoon olive oil; 1 tablespoon chopped fresh rosemary; salt & pepper; 2 thick-cut pork chops or cutlets; mustard or relish to garnish; Nectarine and rocket salad; 3 tablespoon fruit vinegar (or white wine vinegar); 2 tablespoon olive oil; 1/2 teaspoon honey; pinch of salt and grind of black pepper; 2 cup rocket; 2 white flesh nectarines; 30 gram parmesan cheese

Caramelised pork chops with nectarine & rocket salad

The combination of juicy, caramelised pork chops with a salad of pungent rocket, sweet nectarine and sharp Parmesan cheese is deliriously good.

Ingredients

Caramelised pork chops

2 tablespoon balsamic vinegar

2 tablespoon olive oil

1 tablespoon chopped fresh rosemary

salt & pepper

2 thick-cut pork chops or cutlets

mustard or relish to garnish

Nectarine and rocket salad

3 tablespoon fruit vinegar (or white wine vinegar)

2 tablespoon olive oil

1/2 teaspoon honey

pinch of salt and grind of black pepper

2 cup rocket

2 white flesh nectarines

30 gram parmesan cheese

Method

Caramelised pork chops with nectarine and rocket salad

1.Mix together the balsamic vinegar, olive oil, rosemary and salt and pepper, then coat each pork chop with the mixture.

2.Heat the barbecue and grill the pork until done – about 7-10 minutes on each side depending on the thickness of your chops. Alternatively, brown each side in an oven-proof pan, then finish cooking in an oven set to 200ºC. The pork should be cooked all the way through, until the juices run clear, but be careful not to overcook it as it dries out.

3.Meanwhile, assemble the salad in a large bowl by whisking the vinegar, olive oil, honey and seasoning together. Add the rocket and toss well.

4.Halve each nectarine, remove the stone and slice into thin slices.

5.Using a potato peeler, shave off shards of the Parmesan.

6.Just before serving, add the nectarine and cheese to the rocket and toss together.

7.Serve each pork chop with salad and a dollop of mustard or chutney to garnish.

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