Persian-spiced pork chops with classic waldorf salad and olives
The classic pairing of pork and apple is spiced up with cumin, turmeric, coriander seeds, cinnamon and ginger.
- 4 X 240g pork cutlets
- 2 tsp ground cumin
- 2 tsp ground turmeric
- 1 tsp ground coriander seeds
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- 2 Tbsp extra virgin olive oil
- salt and pepper
- 2 sticks celery, sliced finely
- 2 Pink Lady apples, sliced finely
- ½ cup walnuts, toasted
- ¼ bunch parsley, chopped finely
- 2 egg yolks
- 1 lemon, juice
- 1 Tbsp sherry vinegar
- 1 cup vegetable oil
- 3 Tbsp dukkah
1 Preheat oven to 200°C. Dust the pork chops in spices and olive oil, season with salt and pepper, then sear in a hot frying pan for 2 minutes each side until just sealed. Transfer to the oven and bake for 10 minutes, until medium.
2 Toss the celery, apple, walnuts and parsley. Whisk the yolks, lemon juice and vinegar in a large bowl, then add the vegetable oil in a steady stream whisking constantly. Season with salt and pepper, then toss through the salad. Serve the pork on a bed of Waldorf salad topped with dukkah.