Envy Apple Fennel Salad with Pan Seared Pork Chop
/
Envy Apple Fennel Salad with Pan Seared Pork Chop
Recipe by Brent Draper
Serves: 2
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients
1 fennel bulb, thinly sliced
1 Envy apple, thinly sliced
2 celery stalks, thinly sliced
⅓ cup parsley, roughly chopped
¼ cup pomegranate seeds
⅓ cup walnuts, roughly chopped
1 lemon, halved
¼ cup extra virgin olive oil
2 bone-in Coles pork loin chops
Shaved Parmigiano Reggiano
Coles salt and black pepper
Method
Preheat the BBQ to medium heat. Season the pork chops with salt and black pepper, drizzle with extra virgin olive oil, and grill for 4–5 minutes on one side. Flip and cook for another few minutes until cooked through. Set aside to rest.
Place the lemon halves, flesh side down, onto the BBQ and cook until caramelised. Squeeze the juice into a small jar, add the extra virgin olive oil, and season with salt and black pepper. Shake well to create a vinaigrette and set aside.
In a large bowl, combine the fennel, apple, celery, parsley, pomegranate seeds, and walnuts. Drizzle with the vinaigrette and toss to coat.
Slice the pork off the bone and cut into thin slices. Arrange the salad on a serving plate, top with the sliced pork, and finish with shaved Parmigiano Reggiano.
