Orange and mandarin salad with pork chops

Serve with a bowl of wilted spinach.

Pork chops

4	Pork chops, bone-in (about 1cm thick) (Main)
1 serving	Sea salt and cracked black pepper
2 Tbsp	Sherry vinegar, or red wine vinegar
2 Tbsp	Olive oil, plus 1 tablespoon
2 Tbsp	Honey
2 cloves	Garlic, crushed
1 Tbsp	Thyme leaves, optional

Salad

3	Oranges, peeled and sliced (Main)
4	Mandarins, peeled and white pith removed, sliced (Main)
½ small	Red onions, very finely sliced
¼ cup	Capers
1 serving	Sherry vinegar, or red wine vinegar, for drizzling
1 dash	Olive oil, for drizzling
1 sprinkle	Sea salt

Directions

1. Marinate the pork chops, place the chops in a shallow ceramic dish and season with salt and freshly ground black pepper. Mix together the vinegar, 2 tablespoons oil, honey, garlic and thyme leaves, if using. Pour over the chops and leave to marinate on the bench for about 1 hour.
2. Make the salad, divide the orange slices and mandarins among 4 plates. Scatter over the red onion and capers. Drizzle each plate with a little vinegar and oil and season with salt.
3. Cook the pork chops, heat a large frying until over medium-high heat. Add 1 tablespoon olive oil. Drain excess marinade from each chop then place in the pan. Cook for 2 minutes on each side, then pour in the excess marinade. Allow to bubble up, then remove chops to warmed plates with any sauce.
4. Serve with the salad and wilted spinach.

See more of Kathy's simple dinner recipes

• Sliced potatoes, mushrooms and sage
• Winter squash carbonara