Pork Chops with Grape, Feta and Walnut Salad
Photography Manja Wachsmuth.
Thick juicy pork chops, fresh grapes, tangy feta and walnuts make this a family favourite that my family would happily eat twice a week.
Serves: 4
INGREDIENTS
4 pork chops
sea salt and freshly ground pepper
1 tablespoon olive oil
Salad
2 tablespoons olive oil
2 teaspoons lemon juice
1 clove garlic, crushed
1 apple, cut into matchsticks
1½ cups seedless red grapes, halved
⅓ cup walnut pieces, roasted
100 grams feta, roughly crumbled
2 handfuls watercress or rocket leaves
METHOD
Season the pork on both sides. Heat the oil in a large sauté pan and cook the pork for about 3 minutes each side or until only just cooked through.
Salad: Whisk the oil, lemon juice and garlic in a large bowl and season.
Add the remaining ingredients and gently toss to combine.
To serve: Place the pork on plates and top with the salad.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Brined Pork Chops with Leek and Mustard Mash]()
RecipeBrined Pork Chops with Leek and Mustard Mash
Article by Claire Aldous![Almond Crumbed Pork Chops, with Green Bean Salad]()
RecipeAlmond Crumbed Pork Chops, with Green Bean Salad
Article by Claire Aldous![Pork Chops with Spinach, Peas and Bacon]()
RecipePork Chops with Spinach, Peas and Bacon
Article by Claire Aldous![Pork Cutlets with Quince Paste, Pine Nuts and Chilli]()
RecipePork Cutlets with Quince Paste, Pine Nuts and Chilli
Article by Claire Aldous
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.