Salad with Parmesan Dressing and Minute Pork Chops

Name: Salad with Parmesan Dressing and Minute Pork Chops
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 servings
Ingredients: minute pork chops; 500g boneless pork loin chops (whole piece); 1 teaspoon oil; salt, black pepper; salad with parmesan dressing; 1 bunch asparagus (after trimming you should have 200 grams); 250g frozen peas; 1 handful of arugula; 50g cooked basmati rice (cooked a day before is perfectly fine); 30g pine nuts; 2 tablespoons parmesan dressing (find the recipe here); salt

January 20, 2020

Pork Vegetables Meat Dishes Gluten-Free Recipes Salads

Recipe: Salad with Parmesan Dressing and Minute Pork Chops

Let's put the delicious parmesan dressing to work.

When I started this recipe I wanted to prepare my beloved minute pork which I first posted here and I've been making it ever since because... 1 minute 😉 you understand... it's tasty especially considering the minimal effort required. I couldn't find tenderloin at the butcher's and replaced it with pork loin chops. I don't love loin chops extremely much, for me they're the pork equivalent of chicken breast... more neutral in taste than tenderloin and not quite as tender. Then I wanted to add orzo pasta to the salad, but I found that the bag of orzo I thought was in the pantry is actually bulgur, so I replaced it with some cooked basmati rice left over from the day before.

But in the end everything came together perfectly. The neutrality of the pork loin let the parmesan dressing be the star. It performed very well cooked "minute style", even reheated the next day it was good, it didn't become dry. The vegetables went well with the rice... in the end I made a gluten-free meal... "gluten-free" is still trendy 😉

I got four servings, so the next day I took the rest to work. The vegetables kept their color and stayed al dente, the chops weren't dry and I just added another teaspoon of dressing on the chops. Totally satisfied.

Ingredients

Minute Pork Chops

500g boneless pork loin chops (whole piece)
1 teaspoon oil
salt, black pepper

Salad with Parmesan Dressing

1 bunch asparagus (after trimming you should have 200 grams)
250g frozen peas
1 handful of arugula
50g cooked basmati rice (cooked a day before is perfectly fine)
30g pine nuts
2 tablespoons parmesan dressing (find the recipe here)
salt

Servings: 4
Calories: 950 cal / whole salad + 885 cal / all chops => 460 cal / serving

How to prepare salad with parmesan dressing and minute pork chops

Start with the salad: lightly toast the pine nuts in a small pan without adding any fat. Stir constantly so they don't burn. It won't take long before they start to brown. Remove them from the pan into a small cup as they burn easily.
Bring plenty of salted water to a boil in a pot.
While waiting for it to boil, trim the asparagus: hold each stalk by both ends and bend, it will snap where it's woody. The top part (with the tip) is what you'll use, it's the tender part. Discard the rest or you can put it in the fridge to use later for an asparagus pesto or cream soup.
Put the asparagus spears in the boiling water and let them cook for 1 minute from when the water returns to a boil. The green in the asparagus will intensify, it will look "radioactive green". Remove the asparagus to a plate. It will continue cooking slightly as it cools, it will be just right.
Put the peas directly from the freezer into the same water where you cooked the asparagus. Let them cook for 1 minute from when the water boils again. It will take a bit longer to return to a boil since the peas are frozen...
Remove the peas with a slotted spoon into the bowl where you'll prepare the salad.
Cut the cooled asparagus into rounds about the same size as the peas, but leave the tips intact, they're pretty. Add the asparagus over the peas.
Add the arugula, rice and pine nuts. Sprinkle a little salt and toss gently with two forks.
Add the parmesan dressing over and toss again gently to coat the vegetables. Let the salad sit while you prepare the chops.
Cut the piece of loin into thin slices, as thin as you can, like for schnitzel. You should get 8 slices.
Pound the loin slices with a meat mallet to thin them out a bit.
Sprinkle salt on both sides and then drizzle the oil. Massage with your hand so they're oiled all over, so they don't stick to the pan.
Heat a non-stick pan well, without adding any fat.
Place as many loin slices as fit in the pan without crowding. Fry for 45 seconds on the first side, flip and leave for 15 seconds. 1 minute! That's why they're called minute chops/pork 😊 Fry all the chops this way. When you remove them to a plate, grind black pepper over them. Keep them covered until you finish all of them.
Arrange the chops nicely on a large platter and place the salad on top. Serve with parmesan dressing on the side, for those who want more.
If arranging directly on plates, divide the salad among four plates, place two chops on top of each and drizzle 1 teaspoon of dressing over the chops.