- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 x 175g/6oz pork chops
- 4 satsuma, 2 segmented and 2 juiced
- 1 small red onion, finely sliced
- 200g pack chicory, separated into leaves
Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…
- 25g dried cranberry
A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…
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.
TipPork 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.