Most days I forget to defrost anything in the morning and at night I’m left with the choice between trying to carefully microwave something or forgoing meat. Luckily, this morning I remembered that I have a few pork chops in the freezer and that it was high time to use one. Having recently read a Jamie Oliver recipe on a balsamic glazed pork loin I threw some balsamic vinegar in the snap lock bag with the frozen chop and threw it in the fridge on my way to work.
After a day in the office, where I went slightly crazy because it’s school holidays and I did paperwork all day rather than have my usual fun with the kids, I had to decide what I wanted to actually DO with my frivolously marinated pork chop. I decided that pear and walnuts were a must and I went from there with whatever was in my fridge. This was really delicious and I will definitely make it again. I’m a huge fan now of putting cooked sweet potato or pumpkin in a salad with nuts. Mostly because it’s an awesome combination!
BBQ Pork Chop on a Pear and Walnut Salad with a Balsamic Honey Dressing
- Pork chop- defrosted/left in snap lock bag with around 3 tbsp balsamic vinegar for 12 hours or so.
- Baby spinach and rocket mix (any leafy greens will suffice)
- One small sweet potato
- 1/2 red onion
- 1 ripe but firm pear
- handful of walnuts
- 1 tbsp balsamic vinegar
- 1/2 tsp salt reduced soy sauce
- 1 tsp honey
- Olive oil
- Salt and pepper
- Oregano to garnish
- Chop the sweet potato into 1 inch cubes and lightly oil. Grind over some salt and pepper and bake. I used my magic little Webber BBQ to bake these and they turned out perfectly!
- Arrange the salad greens and finely sliced onion on a plate.
- Mix up the vinegar, soy sauce and honey into a dressing and set aside.
- On the BBQ, grill the pork, turning once.
- Slice the pear and grill a few pieces for around 10 seconds on each side.
- Arrange the sweet potato and pear on top of the salad and scatter the walnuts on top.
- Place the pork chop on top and drizzle dressing over the entire dish.
- Garnish with a sprig of oregano (plucked fresh from the herb garden as you walk to the table!) and serve.
This was a perfect dish to finish off the week with! Filling with nice fresh flavours. One I’ll definitely come back to!