Recipe for Seared Pork with buttery veggies and crispy bacon
1 courgette – trim ends
50g bacon bits
1 Kassler pork chop
75g green beans – trim ends
2 spring onions – cut in half lengthways
3g chives – slice finely
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)
paper towels (from your pantry)
Preparation: Prepare all ingredients as indicated above.
Courgette matchsticks: First cut each courgette in half crossways, then slice each piece in half lengthways (5mm). Finally place each piece down flat and cut lengthways again into matchsticks (about 5mm wide).
Bacon bits: Place a pan on medium-high heat with a drizzle of olive oil. When hot, add the bacon and fry for 7-9 minutes until brown and crispy. Remove from the pan onto paper towels.
Kassler pork chop: Use the same pan, turn the heat up to high. Cut perpendicular slits (about 2cm apart) all the way along the fatty edge of the chop to prevent it from curling up in the pan. Season on both sides with salt and pepper and rub with olive oil. When the pan is hot, add the chop and sear for 4 minutes on one side and 3-4 minutes on the other side. Hold the chop on its fat edge (using tongs or 2 spoons) for 1 minute to crisp it up.
Charred veggies: Use the same pan, turn the heat up to high and add a knob of butter. When the butter has melted, add the courgette and cook for 2-3 minutes until charred. Remove, add the green beans with a little more butter and cook for 3-4 minutes until charred. Remove and set aside, then add a little more butter, the spring onions and char for 2-3 minutes until golden and charred.
Serve the Kassler chop with the charred veggies, topped with the bacon bits and fresh chives.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.