Pork with fruit bowl salad
Perfect when you only have time to whip round the supermarket, just 6 ingredients
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 10 mins
- 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.
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.
Per Serving
425 kcalories, protein 30g, carbohydrate 12g, fat 29 g, saturated fat 10g, fibre 1g, sugar 10g, salt 0.19 g
Recipe from Good Food magazine, December 2006.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/3001/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
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
Buy ingredients
Search Good Food
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 10 mins
Just six ingredients
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
Per Serving
425 kcalories, protein 30g, carbohydrate 12g, fat 29 g, saturated fat 10g, fibre 1g, sugar 10g, salt 0.19 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
