Recipes SWEET 'N STICKY PORK CHOPS WITH SPELT & BARLEY SALAD

SWEET 'N STICKY PORK CHOPS WITH SPELT & BARLEY SALAD

Prep 15 mins
Cooking 35 mins
Serves 2

Tired of rice? Sick of potatoes? Then join us this month as we explore lesser-used grains and pulses to whip up delish meals in next to no time. Barley and spelt are the stars of this recipe. Increasingly freely available in shops, they make for a brilliant starch alternative, especially when you dress them up like we did with loads of complementary flavours and textures such as fennel, apple, walnuts and raisins. We’d eat this salad just as is, but it really shines when you top it with a thick-cut sweet 'n sticky, seriously juicy pork chop.

- WHAT YOU WILL NEED -

  • FOR THE CHOPS ~ 2 thick-cut lrg pork chops (speak to your local butcher)
  • Generous shake of SWEET & STICKY CHICKEN
  • Olive oil, for pan frying
  • 1 Tbsp runny honey
  • Juice of a lemon
  • Tbsp water
  • FOR THE SALAD ~ ½ cup pearl barley, cooked according to package instructions
  • ½ cup spelt, cooked according to package instructions
  • 1 lrg red apple, finely sliced & drizzled with lemon juice to prevent discolouring
  • 1 med head of fennel, finely sliced & drizzled with lemon juice to prevent dicolouring
  • ½ cup sultanas
  • ¼ cup walnuts
  • ½ red onion, finely diced
  • fennel fronds, to garnish
  • FOR THE VINAIGRETTE ~ 2 Tbsp avocado oil
  • 1 Tbsp red wine vinegar
  • ¼ tsp honey
  • Pinch of salt
  • Generous grinding of TALL BLACK PEPPERCORNS GRINDER

- METHOD -

Dust the pork chops generously with our Cape herb & Spice Sweet & Sticky Shaker Seasoning and allow to stand for 30 minutes at room temperature. Pan-fry the chops over a medium heat in olive oil until just cooked through. Add the honey and swirl the pan for a few seconds, then deglaze with the lemon juice and water. Remove from the heat, pour over the pan juices and set aside to rest for a few minutes. Mix all the spelt and barley salad ingredients together. Whisk together the vinaigrette ingredients and drizzle over the salad. Top with the chops before pouing the pan and resting juices over them and garnishing with fennel fronds.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za

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