Recipe: Pork chops and Pardo’s-style salad

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.

Pork chops and Pardo’s-style salad

This recipe pairs pork chops and a salad inspired by a famous Peruvian rotisserie chicken restaurant.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine Peruvian

Ingredients

  

• 4 pork chops

Salad

• 2 small beetroots
• 2 small carrots
• 1 handful green beans
• 1 avocado
• 1 apple
• lettuce
• homemade mayonnaise
• salt and pepper

Instructions

 

• 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.

Keyword gluten free, main, pork, pork chops

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