Salads

The pecans and sliced mange tout add a nice crunch to this dish. If you prefer you could use peaches or nectarines instead of apples. Ingredients: 4 pork chops, trimmed 1 tablesp. rapeseed or olive oil Salt and freshly ground black pepper A knob of butter 2 eating apples, cored and each apple cut into 8 wedges A handful of pecans, split down the centre 120g bag of salad leaves 100g mange tout, thinly sliced lengthways Dressing: 1 tablesp. sherry vinegar 1 teasp. wholegrain mustard 2 tablesp. olive oil Method: Heat a little oil in a large frying pan. Season the chops with a little salt and black pepper. Add to the pan and cook for 3-4 minutes on each side. Remove from the pan and keep warm. Wipe out the pan with a piece of kitchen paper. Put the pan back on the heat and add a knob of butter over a medium heat. Add the apple wedges to the pan and cook gently for a couple of minutes. Combine the dressing ingredients in a small bowl then add them to the pan to heat up. Season with a little salt and black pepper. Divide the leaves and sliced mange tout between four plates. Place a chop on top, add the apples and spoon over the dressing from the pan. Sprinkle over the pecan nuts and serve. Serves 4 Source: Bord Bia

Salads

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