Dukka Crusted Pork & Watermelon Salad
These nutty-dusted pork chops are the perfect pairing of savoury and sweet. Paired with a light and fresh watermelon salad, this dish will have you pining for the summer just passed.
20 mins
Capable Cooks
4
What you’ll need
INGREDIENTS
- 4 SunPork Fresh Foods Pork Chops
- ⅓ cup almond slivers, toasted
- 1 Tbsp. sesame seeds, toasted
- 1 tsp. coriander seeds
- ½ tsp. sumac
- 1 tsp. dried fennel seeds
- ½ tsp. dried basil
- 1 lemon, zested
- 500g watermelon, diced
- 250g rocket
- 150g cherry tomatoes, halved
- ½ red onion, thinly sliced
- 75g feta, crumbled
- 3 sprigs fresh mint leaves
- 1 Tbsp. olive oil
- 2 Tbsp. balsamic glaze
How to make it
- In a mortar and pestle add almonds, sesame seeds, coriander seeds, sumac, fennel seeds and dried basil. Grind to create a fine dukkah.
- Dust each chop liberally with dukkah and set aside.
- To make salad, combine watermelon, rocket, cherry tomatoes, red onion, feta and mint. Toss to combine and dress with olive oil and balsamic glaze.
- Cook pork chops in an oiled fry-pan over med-high heat, using the 6-2-2 method until golden crust forms.
- Serve with salad and enjoy!
