Persian-spiced pork chops with classic waldorf salad and olives

Serves 4 people

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.