Updated Apr 30, 2018Chatelaine
bone-in pork chops, about 800 g
fresh pepper, to season
olive oil, divided
- SPRINKLE both sides of pork chops with salt. Season with fresh pepper.
- HEAT a large non-stick frying pan over medium-high. Add 1 tbsp olive oil, then half of chops. Cook 3 to 4 min per side. Transfer chops to a plate and let stand, covered. Repeat with remaining chops.
- DRAIN all but 1 tbsp fat from pan. Add ginger, then orange juice and mango chutney. Cook until sauce is slightly thickened, 2 to 3 min. Spoon sauce over warm pork.
- WHISK 1/4 cup olive oil with apple cider vinegar, honey, garlic and Dijon in a large bowl. Add torn red-leaf lettuce. Toss to coat. Serve with pork.
NutritionCalories 487, Protein 32 g, Carbohydrates 21 g, Fat 31 g, Fibre 1 g, Sodium 596 mg. Excellent source of Vitamin B12
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