Pork chops are pork chops, no explanation required. I don’t have them often because I usually buy cheaper cuts for slow cooking but I had a sudden craving for chops that I couldn’t ignore. Mum used to serve them with rice and applesauce and, if I remember correctly, she would throw in a bit of Peruvian Russian-style salad (beetroot, potato, green beans, peas, apple, avocado, mayo) in the rare occasions she remembered we should eat vegetables, too. I was planning on making the same exact “Russian” salad to go with my chops but laziness struck and I ended with a version closer to one of the salads served in a famous Peruvian rotisserie chicken restaurant (Pardo’s Chicken).
I bought my chops from Melanda Park who fortunately have returned to Eveleigh Markets after a long absence. Please don’t go away again, guys.
Yield: 4 servings
- 4 pork chops
- 2 small beetroots
- 2 small carrots
- a handful of green beans
- 1 avocado
- 1 apple
- homemade mayonnaise
- salt and pepper
- Peel and cut beetroot and carrots in thick batons (sort of like potato chips). Steam them separately, let cool down.
- Trim and steam green beans, let cool down
- Slice apples and avocado.
- Tear or chop lettuce.
- Heat up your grill and barbecue your pork chops.
- Serve the veggies lined up on top of the lettuce with a big dollop of mayo on top, alongside the chops. Season and dig in.