PORK CHOPS WITH WATERMELON SALAD

Fruits in salad, love it or hate it?

Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

PORK CHOPS, HERE'S WTF YOU NEED:
 sea salt to taste
 4 pork chops, around 1-inch in thickness
 2 tbsp garlic, crushed
 2 tbsp lemon juice
 1 cup applesauce
 2 tsp sprigs fresh rosemary
 1 bunch cherry tomatoes
 ¼ cup olive oil
THE SAUCE, HERE'S WTF YOU NEED:
 ¾ cup cooking cream
 ¼ cup white wine
 1 tsp wholegrain mustard
 1 tsp cracked pink peppercorns
WATERMELON SALAD, HERE'S WTF YOU NEED:
 3 cups watermelon, seedless and chopped
 2 shallots, sliced
 1 cup cucumber, chopped
 1 cup arugula
 ¼ cup extra virgin olive oil
 1 tsp ginger juice
 1 tbsp lemon juice and zest
 sea salt and cracked pink peppercorns to taste

HERE'S WTF YOU DO:
1

Pre-heat the oven to 430°F. On a parchment lined baking tray, plop your pork chops down. In a bowl, mix together the garlic, lemon juice, applesauce and then rub this into your pork chops. Season with salt. Lay your sprigs of rosemary and cherry tomatoes cross your chops, drizzle with olive oil and bake them first for 20 minutes, and after that grill/broil on high for a further 5-10 minutes, until browned and crispy.

2

In the last 5 minutes of when your meat is cooking, dump the watermelon, shallots, cucumber, arugula in a bowl and refrigerate until a few minutes before serving. Whisk together the olive oil, ginger, lemon and honey in a bowl and set aside.

3

While your cooked meat is resting, make your sauce. Whisk together all the ingredients in saucepan over medium heat until it reaches a gentle simmer. Cook until the sauce has thickened slightly, about 3-5 minutes and set aside. Pour or spoon the sauce over cooked meat. Drizzle the salad dressing over your cold salad.

4

Now stuff in your fuckin face and enjoy!

Ingredients

PORK CHOPS, HERE'S WTF YOU NEED:
 sea salt to taste
 4 pork chops, around 1-inch in thickness
 2 tbsp garlic, crushed
 2 tbsp lemon juice
 1 cup applesauce
 2 tsp sprigs fresh rosemary
 1 bunch cherry tomatoes
 ¼ cup olive oil
THE SAUCE, HERE'S WTF YOU NEED:
 ¾ cup cooking cream
 ¼ cup white wine
 1 tsp wholegrain mustard
 1 tsp cracked pink peppercorns
WATERMELON SALAD, HERE'S WTF YOU NEED:
 3 cups watermelon, seedless and chopped
 2 shallots, sliced
 1 cup cucumber, chopped
 1 cup arugula
 ¼ cup extra virgin olive oil
 1 tsp ginger juice
 1 tbsp lemon juice and zest
 sea salt and cracked pink peppercorns to taste

Directions

HERE'S WTF YOU DO:
1

Pre-heat the oven to 430°F. On a parchment lined baking tray, plop your pork chops down. In a bowl, mix together the garlic, lemon juice, applesauce and then rub this into your pork chops. Season with salt. Lay your sprigs of rosemary and cherry tomatoes cross your chops, drizzle with olive oil and bake them first for 20 minutes, and after that grill/broil on high for a further 5-10 minutes, until browned and crispy.

2

In the last 5 minutes of when your meat is cooking, dump the watermelon, shallots, cucumber, arugula in a bowl and refrigerate until a few minutes before serving. Whisk together the olive oil, ginger, lemon and honey in a bowl and set aside.

3

While your cooked meat is resting, make your sauce. Whisk together all the ingredients in saucepan over medium heat until it reaches a gentle simmer. Cook until the sauce has thickened slightly, about 3-5 minutes and set aside. Pour or spoon the sauce over cooked meat. Drizzle the salad dressing over your cold salad.

4

Now stuff in your fuckin face and enjoy!

PORK CHOPS WITH WATERMELON SALAD

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