Pan-Fried Pork Chops & Shaved Root Vegetable Salad
Prep Time
Serves
Cooking Mode
1½ lb 4 boneless pork sirloin chops
¾ tsp salt, divided
¼ tsp pepper
1 tbsp olive oil
4 radishes, trimmed
2 carrots, peeled
½ medium celery root or 2 parsnips, peeled
3 tbsp olive oil
½ tsp lemon zest
2 tbsp lemon juice
1 tsp honey
2 tsp chopped fresh chives
1½ lb 4 boneless pork sirloin chops
¾ tsp salt, divided
¼ tsp pepper
1 tbsp olive oil
4 radishes, trimmed
2 carrots, peeled
½ medium celery root or 2 parsnips, peeled
3 tbsp olive oil
½ tsp lemon zest
2 tbsp lemon juice
1 tsp honey
2 tsp chopped fresh chives
Directions
1Season pork chops with ½ tsp (2 mL) salt and pepper. Heat oil in large skillet on medium-high heat. Cook pork chops 3 to 5 min per side, or until pork is just cooked through.
2Meanwhile, using mandolin or sharp knife, slice radishes, carrots and celery root into paper-thin rounds. Then cut celery root or parsnip slices into matchsticks, if desired.
3In bowl, whisk together oil, lemon zest, lemon juice, honey and remaining salt. Stir in chives. Add vegetables and toss.
4Divide salad among 4 plates and top with pork chops to serve.
Disclaimer
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Personal Note
Personal Note
