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.
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.
