As for a previous recipe using watercress, Watercress & Zucchini Soup, the watercress I used for this salad is real watercress the kind that grows in steams has thick stems and a punchy flavour – not
micro-watercress which is popular as a garnish in fancy eateries.
This is an easy week night meal but fancy enough to double as an easy entertaining dish. For an simple accompaniment serve with homemade potato wedges.
Balsamic Pork Chops with Watercress, Orange & Avocado Salad
On this occasion I used pork scotch fillet steaks, but at other times I have used pork loin chops and medallions.
You will need two good sized, juicy oranges in total – one for the salad and one for the zest and juice.
BALSAMIC MARINATED PORK
1 tsp grated orange zest
¼ cup orange juice
2 tbsp balsamic vinegar
1 tbsp honey
1 clove garlic, crushed
4 pork chops or steaks
WATERCRESS, ORANGE & AVOCADO SALAD
2 tbsp fresh orange juice
1 garlic clove, crushed
1 tsp Dijon mustard
1 avocado, cut into chunks
1 bunch watercress, washed
1 For the pork, place orange zest and juice, vinegar, honey and garlic in shallow non-reactive dish and whisk to combine. Add pork, turn to coat, cover and marinade at room temperature for at least 30 minutes – if marinating longer than a couple hours place in the refrigerator.
2 For the salad, remove skin and white pith from orange and segment the flesh. Set segments aside.
3 Place orange juice, garlic, mustard and 2 tsp olive oil in small
bowl and whisk to combine.
4 Place orange segments and avocado in a serving bowl, drizzle over a little dressing and toss to combine.
5 Pick the watercress leaves from the stems and set aside.
6 Heat a cast iron frying pan over a high heat until very hot. Add a little olive oil and continue to heat until oil is smoking. Drain pork, add to pan, cook for 30 second then turn and cook for a further 30 seconds – continue in this way until cooked to your liking, this will take 2-3 minutes in total. Remove chops from pan and set aside to rest.
7 Add watercress to bowl, toss to combine, add more dressing and toss again. Serve pork with salad.
Happy cooking and eating.
Recipe by Rachel Blackmore
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