Preheat your grill to maximum.
Place the pork chop on the grill pan, season generously with salt and pepper and slide under the grill. Cook for 7 minutes, flip and then cook for a further 4 minutes before turning off the grill and leaving the chop to rest for 1 minute. Check it's cooked through by cutting into one of the thicker parts to make sure there is no pink left.
Meanwhile, place the beetroot, vinegar, hazelnuts, olive oil and spring onion in a bowl. Season the ingredients with salt and pepper and toss to mix.
Place your cooked pork chop on a plate, pile up the beetroot and salad, crumble the feta all over and serve with the avocado wedges and some baby spina.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (252g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 248 (70%)|
|Amt Per Serving||% DV|
|Total Fat 27.5g||37 %|
|Saturated Fat 7.3g||37 %|
|Monounsaturated Fat 15.9g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 26.7mg||8 %|
|Sodium 412mg||14 %|
|Potassium 866.7mg||23 %|
|Total Carbohydrate 22.4g||7 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 12.5g|
|Protein 8.7g||12 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 354
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