Pork with fruit bowl salad
Perfect when you only have time to whip round the supermarket, just 6 ingredients
- Prep: 5 mins
Cook: 10 mins
- Serves 4
- Easy
Ingredients
- 1 tbsp olive oil
- 4 x 175g/6oz pork chops
- 4 satsumas, 2 segmented and 2 juiced
- 1 small red onion, finely sliced
- 200g pack chicory, separated into leaves
- 25g dried cranberries
Tip
Pork chops can dry out easily
during cooking. If you’re
worried, squeeze some extra satsuma
juice into the pan when they’re cooking
to help keep them moist.
Method
-
Heat the oil in a large frying pan, then fry the
pork for 4-5 mins on both sides, until golden
and cooked through. Meanwhile, toss
together the satsuma segments, red onion,
chicory and dried cranberries. Before serving,
drizzle the salad with the satsuma juice and
toss well. Serve the salad alongside the pork
and pour over any pan juices.
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