Pear Pork Chop with Lime Chili Vinaigrette
Ingredients Yield: 4 servings
- 4 Pork Chops, pocketed
- 2 Bosc Pears, peeled, cored and thinly sliced
- 15ml (1Tbsp) Apple Cider Vinegar
- 1g (1 1/2tsp) Fresh Rosemary, finely chopped
- 5g (2Tbsp) Green Onion, thinly sliced
- 1 Lime, juiced
- 1g (1tsp) Red Chili Flakes
- 90ml (1/3c+2Tbsp) Oil, your preferred type
Instructions
- Combine sliced pears, rosemary, and apple cider vinegar in a bowl. Season with a pinch of salt.
- Stuff the pears into the pork chops.
- Cook on medium high heat in either a grill pan, fry pan or on the barbecue until juices run clear.
- While cooking the chops, combine lime juice, chili flakes and green onion in a bowl. Gradually add in oil while whisking to make a temporary emulsion.
- Once pork is cooked serve with the vinaigrette over top.
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