Pork chops with a cherry cit­rus salad

Australian Women’s Weekly NZ - - CONTENTS -


2 (700g) ruby-red grape­fruit 4 x 250g pork loin chops 1 medium (300g) fen­nel bulb, sliced finely 1 ta­ble­spoon sherry vine­gar ⅓ cup (80ml) ex­tra vir­gin olive oil 200g bot­tled morello cher­ries in syrup, drained, halved ½ bunch chervil, sprigs picked


1 tea­spoon fen­nel seeds 1 tea­spoon sea salt flakes ¼ tea­spoon ground white pep­per

1 Finely grate the rind from one of the grape­fruits; you will need 1 ta­ble­spoon of finely grated rind for the Savoury Rub. To seg­ment the grape­fruits, cut the top and bot­tom off the fruit. Fol­low­ing the curve of the fruit, cut away skin and white pith. Hold­ing fruit over a bowl to catch juices, cut down ei­ther side of each seg­ment between the mem­branes to re­lease the seg­ment. 2 SAVOURY RUB Place the fen­nel seeds in a mor­tar and pes­tle; roughly grind. Add the salt and pep­per; grind to com­bine. Trans­fer to a small bowl; add the grated rind, rub­bing it in with your fin­gers. 3 Put pork onto a clean tray; spread the Savoury Rub into the sur­face of the pork. . 4 Com­bine the fen­nel, vine­gar and olive oil in a large bowl. Sea­son with sea salt flakes and freshly ground black pep­per; toss to coat. 5 Pre­heat a bar­be­cue or grill pan to medium-high. Brush the pork with a lit­tle olive oil and place on the grill. Cook for 4 min­utes, turn the pork over and cook for an­other 4-5 min­utes or un­til cooked through. Re­move to a warm plate, cover with foil and rest for 5 min­utes. 6 Add grape­fruit seg­ments and cher­ries to the fen­nel mix­ture. Di­vide the salad between four plates. Add the chervil and top with the warm pork chops.

Not suit­able to freeze or mi­crowave.

Pork chops with a cherry cit­rus salad

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