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
- 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.
- 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.
- 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.
- Serve with the salad and wilted spinach.
See more of Kathy's simple dinner recipes