Orange and mandarin salad with pork chops
Nothing beats fresh citrus like new season New Zealand navel oranges. Rich in Vitamin C, they’re sweet and juicy and making their way into New World stores right now. Grown mainly in Gisborne, they’re seedless, so lovely to eat just as they are and make a great addition to freshen up this side salad.
- 4 bone-in pork chops (about 1cm thick)
- sea salt and black pepper
- 2 tablespoons sherry vinegar or red wine vinegar
- 2 tablespoons olive oil, plus 1 tablespoon
- 2 tablespoons honey
- 2 cloves garlic, crushed
- 1 tablespoon thyme leaves, optional
- 3 oranges, peeled and sliced
- 4 mandarins, peeled and white pith removed, sliced
- ½ small red onion, very finely sliced
- ¼ cup capers
- sherry vinegar or red wine vinegar, for drizzling
- olive oil, for drizzling
- sea salt
1. Marinate the pork chops, place the chops in a shallow ceramic dish and season with salt and freshly ground black pepper. Mix together the vinegar, 2 tablespoons oil, honey, garlic and thyme leaves, if using. Pour over the chops and leave to marinate on the bench for about 1 hour.
2. Make the salad, divide the orange slices and mandarins among 4 plates. Scatter over the red onion and capers. Drizzle each plate with a little vinegar and oil and season with salt.
3. Cook the pork chops, heat a large frying until over medium-high heat. Add 1 tablespoon olive oil. Drain excess marinade from each chop then place in the pan. Cook for 2 minutes on each side, then pour in the excess marinade. Allow to bubble up, then remove chops to warmed plates with any sauce.
4. Serve with the salad and wilted spinach.