Pork
Verdant with greens and beans, this simple pork chop and salad dinner is sure to put a shine on your halo and deliver midweek lightness. Middle Eastern spice mix, zaatar, enhances the goodness here with a herby zing, while a boost of tangy lemon and feta will make this your new, go-to salad.
Cut green beans into thirds. Drain cannellini beans. Finely chop parsley. Juice lemon.
Cook beans in a saucepan of salted, boiling water for 2–3 minutes. Drain and set aside.
Heat a frypan over medium-high heat. Brush pork chops with 2 teaspoons oil and season with a sprinkle of salt. Cook for 4 minutes each side. Remove from pan, cover with aluminium foil and set aside to rest for 5 minutes. While pork is resting, continue with step 4.
In a bowl big enough for the salad, add remaining olive oil, lemon juice and Zaatar Bazaar. Season with salt and pepper and mix well to combine.
Add parsley, green beans, cannellini beans, rocket leaves and crumbled feta to the bowl with the dressing and mix to combine. Season with salt and pepper.
Serve pork chops with salad.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
