Name: California Salad with Pork
Prep time: 10 minutes
Cook time: 10 to 16 minutes
Total time: 10 minutes + 10 to 16 minutes
Yield: 4
Cuisine: Easter recipes
Ingredients: 4 boneless Quebec pork chops, 5 oz. (150 g) each; 2 tbsp. 30 mL cooking oil; 2 shallots, chopped; ¼ cup 60 mL balsamic vinegar; 5 tbsp. 75 mL olive oil; 3 tbsp. 45 mL chopped fresh cilantro; 2 avocados, not overripe, peeled and sliced; 1 bunch watercress; 20 cherry tomatoes; Mango slices to garnish; Salt and freshly ground pepper, to taste

California Salad with Pork

10 to 16 minutes Cook time 10 minutes Prep time 4 servings

Preparation

On the BBQ

Coat chops in oil and season with salt and pepper.
For medium rare, place chops in a hot grill pan or BBQ over medium heat and sear for 2 ½ minutes on one side. Rotate slightly and cook on the same side for 2 ½ minutes more. Reduce heat to low, flip chops and repeat. Cook chops for around 10 minutes or until a cooking thermometer inserted into the meat reads 140°F (60°C).
Meanwhile, combine shallots, vinegar, olive oil, cilantro, salt and pepper in a bowl. Add avocado, watercress and tomatoes.
Slice chops into strips and add to salad. Season to taste. Garnish with mango slices.

California Salad with Pork

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