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Herb-Stuffed Pork Chops on Avocado and Pineapple Salad
Servings
4
Preparation time
25 min.
Cooking time
15 to 20 min.
Ingredients
45 ml (3 tbsp.) fresh herbs of your choice (tarragon, parsley, oregano, coriander, dill, chives, etc.), coarsely chopped
30 ml (2 tbsp.) pesto
Salt and freshly ground pepper to taste
4 center cut pork chops, bone-in (French style)
15 ml (1 tbsp.) olive oil
15 ml (1 tbsp.) butter
Vinaigrette:
80 ml (1/3 cup) olive oil
45 ml (3 tbsp.) white wine vinegar
15 ml (1 tbsp.) honey
15 ml (1 tbsp.) pesto
15 ml (1 tbsp.) capers
1 1/2 avocados, quartered
330 ml (1 1/3 cups) fresh pineapple pieces
1 l (4 cups) greens of your choice, shredded
250 ml (1 cup) radicchio, shredded
30 ml (2 tbsp.) pesto
Salt and freshly ground pepper to taste
4 center cut pork chops, bone-in (French style)
15 ml (1 tbsp.) olive oil
15 ml (1 tbsp.) butter
Vinaigrette:
80 ml (1/3 cup) olive oil
45 ml (3 tbsp.) white wine vinegar
15 ml (1 tbsp.) honey
15 ml (1 tbsp.) pesto
15 ml (1 tbsp.) capers
1 1/2 avocados, quartered
330 ml (1 1/3 cups) fresh pineapple pieces
1 l (4 cups) greens of your choice, shredded
250 ml (1 cup) radicchio, shredded
- Preheat oven to 150°C (300°F).
- For stuffing, combine herbs and pesto and season to taste.
- Slice chops edgewise without cutting all the way through.
- Cover insides with stuffing, close again, and secure with toothpicks.
- Heat oil in a pan and melt butter, then sear pork chops for 2 to 3 minutes on each side.
- Place pan in oven for 10 to 12 minutes or until a thermometer inserted in center of meat reads 57 to 63°C (135 to 145°F), depending on desired doneness.
- In the meantime, combine vinaigrette ingredients in a large bowl. Season generously.
- Mix carefully and adjust seasoning.
- Place salad on plates, add stuffed pork chops, and serve immediately.
