Pan-Fried Pork Chops & Shaved Root Vegetable Salad
- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 1½ lb
- 4 boneless pork sirloin chops
- 750 g
- ¾ tsp
- salt, divided
- 4 mL
- ¼ tsp
- pepper
- 1 mL
- 1 tbsp
- olive oil
- 15 mL
- 4
- radishes, trimmed
- 2
- carrots, peeled
- ½
- medium celery root or 2 parsnips, peeled
- 3 tbsp
- olive oil
- 45 mL
- ½ tsp
- lemon zest
- 2 mL
- 2 tbsp
- lemon juice
- 30 mL
- 1 tsp
- honey
- 5 mL
- 2 tsp
- chopped fresh chives
- 10 mL
Directions
Step 1
Season pork chops with ½ tsp (2 mL) salt and pepper. Heat oil in large skillet on medium-high heat. Cook pork chops 3 to 5 min per side, or until pork is just cooked through.
Step 2
Meanwhile, using mandolin or sharp knife, slice radishes, carrots and celery root into paper-thin rounds. Then cut celery root or parsnip slices into matchsticks, if desired.
Step 3
In bowl, whisk together oil, lemon zest, lemon juice, honey and remaining salt. Stir in chives. Add vegetables and toss.
Step 4
Divide salad among 4 plates and top with pork chops to serve.
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Nutritional Facts
- Nutrition Description:
- Per serving (¼ of the recipe):
- Calories:
- 370
- Fat:
- 20 g
- Saturated Fat:
- 3 g
- Carbs:
- 8 g
- Fibre:
- 2 g
- Sugar:
- 4 g
- Cholesterol:
- 105 mg
- Protein:
- 39 g
- Sodium:
- 580 mg