Name: Pork chops with carrot salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 4 180g pork mid-loin chops; 1 tablespoon moroccan seasoning; 2 tablespoon vegetable or olive oil; 2 small carrots, halved lengthwise, thinly sliced; 60 gram baby leaves salad mix; 400 gram can chickpeas, rinsed; 1 fresh long red chilli, seeded, thinly sliced; 1 teaspoon ground cumin; 2 tablespoon red wine vinegar

Pork chops with carrot salad

This tasty pork dish can be on the table in no time at all, perfect for a quick, mid-week dinner. Serve your chops with a fresh carrot and chickpea salad for a nutritious, satisfying meal.

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Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

4 180g pork mid-loin chops

1 tablespoon moroccan seasoning

2 tablespoon vegetable or olive oil

2 small carrots, halved lengthwise, thinly sliced

60 gram baby leaves salad mix

400 gram can chickpeas, rinsed

1 fresh long red chilli, seeded, thinly sliced

1 teaspoon ground cumin

2 tablespoon red wine vinegar

Method

1.Place pork on a plate. Sprinkle both sides with seasoning. Heat oil in a large frying pan over moderately high heat. Cook pork 3-4 minutes each side, or until cooked. Transfer to a plate. Cover with foil. Rest 5 minutes.

2.Meanwhile, cook carrot in a small saucepan of boiling water for 5 minutes or until tender. Drain. Transfer to a medium bowl. Add remaining ingredients to carrot; toss to combine. Serve pork with carrot salad.

You could use 500g beef rump steak instead. Slice thinly after cooking and add to salad.
Note

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