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
Yield: 4 servings

Pork chops and Pardo's-style salad

Ingredients

  • 4 pork chops

Salad

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

Directions

  1. Peel and cut beetroot and carrots in thick batons (sort of like potato chips). Steam them separately, let cool down.
  2. Trim and steam green beans, let cool down
  3. Slice apples and avocado.
  4. Tear or chop lettuce.
  5. Heat up your grill and barbecue your pork chops.
  6. 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.

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