CALIFORNIA PORK SALAD
PREPARATION: 5 to 10 min
COOKING: 6 to 12 min
SERVINGS : 4
INGREDIENTS
- 4, 5 oz boneless Québec Pork chops: 4, 150 g each
- 2 Dry shallots, chopped
- 4 tbsp Balsamic vinegar: 60 ml
- 1/3 cup Olive oil: 75 ml
- 3 tbsp Chopped fresh coriander: 45 ml
- 2 unripe avocados, peeled and sliced
- 1 large bunch watercress
- 20 Baby tomatoes
PREPARATION
- Combine shallots, vinegar, olive oil and coriander in a salad bowl. Add avocado, watercress and tomatoes. Set aside.
- Grill chops over medium heat on the barbecue, under the broiler or in a grill pan for 6 to 12 min. Turn over halfway through cooking. After cooking, season to taste with salt and pepper, then let stand on a covered plate for 2 to 3 min to allow the juices to distribute evenly throughout the meat.
- Slice the chops into strips and gently fold into the salad. Adjust the seasoning. Garnish with mango slices.
