Pork Chops with Piccalilli Salad and Potatoes
A classic pork chop dish with salad and boiled potatoes. Could have with roasties instead of boiled spuds.
Preheat oven to 200°C. Line a shallow baking tray with baking paper.
Sprinkle the chops with salt and pepper. Place the rosemary and squashed garlic on the paper in the tray, then place the chops on top. Drizzle 30ml of olive oil over the chops and place in the oven for 40mins or until well cooked and the fat crisp.
Boil potatoes for 15mins until just tender. Drain and dress with 1tablespoon olive oil and season well.
Put the salad ingredients in a bowl and mix well. Mix dressing ingredients together and add to the bean mix, stirring gently to coat.
Serve the pork chops with the salad and potatoes on the side.
4 Pork chops
4 Garlic cloves, peeled and squashed
500grams small potatoes
Salt and pepper
1 teaspoon Sugar
For the salad:
100grams green beans, stalk ends cut off, beans halved and dropped into a small saucepan of boiling salted water for 2mins, drained
400grams Cauliflower, cut into florets, dropped into a small saucepan of boiling salted water for 2mins, drained
1 Red capsicum, cored, deseeded and thinly sliced
50grams Pitted kalamata olives
3 Gherkins, finely diced
1 Red onion, peeled and finely chopped
10grams Dill, roughly chopped
For the dressing:
1 Garlic clove, peeled and finely sliced
1 tablespoon Farro mustard seeds
1 tablespoon Dijon mustard
1 tablespoon Red wine vinegar
1 teaspoon Farro ground tumeric
1 lemon, juiced