Photo of Pork chops with cherry & orange salsa by WW

Pork chops with cherry & orange salsa

13
13
13
SmartPoints® value per serving
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
Add colour to your plate with large helpings of vibrant veg and a zingy, cinnamon-spiked fruit salsa

Ingredients

White basmati rice, dry

200 g

Asparagus, raw

300 g

Mange-tout

150 g

Pork Loin Steak, Lean, raw

4 medium

Calorie controlled cooking spray

4 spray(s)

Radish

6 medium

Olive Oil

1 tablespoons

Freshly squeezed orange juice

55 ml

Orange(s)

1 zest(s) of 1

Cherries, fresh

250 g, pitted and halved

Ground Cinnamon

1 pinch

Instructions

  1. To make the salsa, combine the zest, juice, cherries and cinnamon in a bowl, then set aside to allow the flavours to combine.
  2. Bring a large pan of water to the boil, add the rice and cook for 10-12 minutes until tender. Drain.
  3. Meanwhile, put the asparagus in a heatproof bowl and cover with boiling water. Stand for 2 minutes, then drain and refresh in a large bowl of iced water for 1 minute. Repeat with the mange tout, but leave in boiling water for 1 minute, then iced water for 1 minute. Drain and pat dry with kitchen paper. Halve the veg lengthways.
  4. Heat a large heavy-based frying pan over a medium-high heat. Mist the pork with cooking spray and season with black pepper. Cook for 3 minutes on each side for medium, or to your liking. Remove from the pan and let rest for 5 minutes.
  5. Meanwhile, combine the asparagus, mange tout and radish in a large bowl and drizzle over the oil. Season to taste and toss to combine.
  6. Season the veg and rice with freshly ground black pepper, and serve with the chops and cherry and orange salsa.

Notes

Ask the butcher to french trim the fat from the pork chops.