Crispy pork chop with salad and ‘ranch’ dressing

30 MINUTES | SERVES 2 | EASY

pork chops 2, boneless with thick fat

red onion 1, thinly sliced

apple cider vinegar 2 tbsp

olive oil for drizzling

Romaine lettuce 1, leaves cut into chunky pieces ‘RANCH’ DRESSING

soft cheese 100g

apple cider vinegar 1 tbsp

onion ½, finely chopped

garlic 1 small clove, finely chopped

garlic granules 1 tsp

cayenne a pinch

mustard powder a pinch

chives finely chopped to make 3 tbsp

dill ½ a small bunch, finely chopped

1 Cut 1cm into the fat of each pork chop at 2cm intervals. This will help render more of the fat, making them really crispy.

2 To make the dressing, whisk the soft cheese with 75ml of cold water and the vinegar until smooth and creamy. Season and add the remaining ingredients.

3 Put the onions into a bowl and cover with just-boiled water. Leave for 5 minutes. Drain, then toss with the vinegar and a pinch of salt.

4 Heat a non-stick frying pan over a medium-high heat. Drizzle the chops with a little oil and season with salt. Stand the chops on their fatty ends in the pan using tongs for 2 minutes or until the fat is crisp, then cook for 3 minutes on each side until cooked through. Remove to a plate, cover and keep warm.

5 Tip the lettuce leaves into a bowl and toss with some of the dressing. Pile onto a plate with a pork chop, then whisk any resting juices into the remaining dressing. Top with the pickled onions and serve with more of the dressing.

PER SERVING 732 kcals | fat 50.3G | saturates 20.1G | carbs 14.6G sugars 11.7G | fibre 9.6G | protein 50.3G | salt 0.7G