By Lisa Speed
A modern twist on a classic salad, with a balance of freshness, flavour and crunch to accompany the deliciously rich cut that is the pork shoulder chop.
Serves 4
Ingredients
4 Pork Shoulder Chops
Marinade
2 cloves garlic
1 cup Nashi juice
1 brown onion, chopped then pureed
dash olive oil
1 tsp salt
1 tsp freshly ground black pepper
1 tblsp smoked paprika
Juice of 1 lemon
1 cup flat leaf parsley, finely chopped
Salad dressing
2 egg yolks and 1 whole egg
1 tsp Dijon mustard
100 ml apple cider vinegar
1 cloves garlic, finely chopped
1 cup approx. Pumpkin seed oil
Dash of Nashi juice
Pinch salt
Freshly ground pepper
Salad
2 Nashi pears
Lemon juice
Handful of freshly shelled walnuts, halved
3 stalks celery, sliced
150 g blue cheese, crumbled
200 g baby spinach
Handful of roasted pumpkin seeds
A few of our favourite soft herbs, like chives and flat leaf parsley, chopped
Method
Mix marinade ingredients together and marinate chops in it overnight.
Around dinner time, fire up the BQQ.
Put the egg yolks and whole egg, mustard, cider vinegar, garlic into a blender and whizz together. Very slowly pour oil in and continue to blend until emulsified (thick like
mayonnaise). Taste the results: if it is too acidic, add a dash of Nashi juice and blend.
Season with salt and pepper to taste.
Slice the Nashi pears and sprinkle lemon juice over to keep them from going brown.
Assemble the salad by gently mixing ingredients in a salad bowl. Set aside in the fridge.
Put pork shoulder chops onto the BBQ grill and cook for about 5 minutes per side (until
firm to touch). Feel free to turn the chops more than once to avoid burning. Rest off the
heat on a warm plate covered with foil for five minutes or so before serving.
Dress the salad with the prepared dressing and sprinkle with pumpkin seeds and freshly
chopped herbs.
Serve the chops with salad and eat it all up, because you won’t want to leave a scrap.