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Pork chops and Pardo's-style salad
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Pork chops and Pardo's-style salad

This recipe pairs pork chops and a salad inspired by a famous Peruvian rotisserie chicken restaurant.
Course Main Course
Cuisine Peruvian
Keyword gluten free, main, pork, pork chops
Prep Time 15 minutes
Cook Time 30 minutes

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.