Recipe

Creamy Pork Chops & Courgette Salad

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Creamy Pork Chops & Courgette Salad

Creamy pork chops topped with bacon strips, served with courgette salad on the side.




Ingredients to serve 2

  • 2 x boneless pork chops
  • 75g x Homestyle bacon
  • ½ x onion – slice finely
  • ½ tsp x chicken stock granules
  • ¼ cup x boiling water (for chicken broth)
  • 45ml x cream
  • ½ tsp x arrowroot flour
  • ½ tbsp x water (for arrowroot flour)
  • ½ x lemon – halve and juice
  • 3g x fresh chives – chop finely
  • 3g x fresh mint – chop finely
  • 2 x courgettes
  • 1 tbsp x olive oil (from your pantry)
  • ½ tbsp x butter (from your pantry)
  • salt and pepper (from your pantry)

Ingredients to serve 4

  • 4 x boneless pork chops
  • 150g x Homestyle bacon
  • 1 x onion – slice finely
  • 1 tsp x chicken stock granules
  • ½ cup x boiling water (for chicken broth)
  • 90ml x cream
  • 1 tsp x arrowroot flour
  • 1 tbsp x water (for arrowroot flour)
  • 1 x lemon – halve and juice
  • 5g x fresh chives – chop finely
  • 5g x fresh mint – chop finely
  • 4 x courgettes
  • 2 tbsp x olive oil (from your pantry)
  • 1 tbsp x butter (from your pantry)
  • salt and pepper (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above. Season the pork chops with salt and pepper on both sides. Mix the chicken stock granules with the boiling water and set aside.

Step 2

Bacon: Place a large frying pan on medium to high heat. Add the bacon strips and cook until crispy – about 3 minutes. Remove and set aside. Keep the pan with the bacon fat to cook the chops.

Step 3

Onions and pork chops: Place the frying pan you cooked the bacon in back on medium heat. Add butter, onions and a little salt. Sauté the onion until it is lightly browned – about 10 minutes. Remove from the pan and set aside. Turn the heat back up to medium to high and add the pork chops to the pan. Cook 2-3 minutes on each side until done. Remove and set aside.

Step 4

Cream sauce: In a mixing bowl, mix the arrowroot flour and water together. Add the chicken stock and cream. Mix well. Drain the fat from the frying pan you used earlier and add the cream sauce to the pan on medium to low heat. Now add the pork chops, onion and bacon and leave to simmer (boil gently) for 15 to 20 minutes.

Step 5

Courgette salad: Use a vegetable peeler to slice the courgettes (lengthways) into wide ribbons, discarding the central, seedy part. In a large salad bowl add these ingredients: courgette ribbons, chives, mint, lemon juice, olive oil, salt and pepper. Toss well.

Step 6

Serve: Divide the pork chops between the plates, top with bacon, onions and cream sauce. Add a serving of courgette salad on the side.