In Australia we do love a good barbie- so I thought I’d stray away from my mainly veg diet, and buy some organic free range pork chops.
I’ve seen plenty of documentaries about the meat industry (mainly in America), but I choose to eat meat on occasion, and only if I can get it straight from a farmers market.
I also want to say that while we don’t have a barbecue because we live in an apartment, a grill can be just as good to get the fats melting away.
My mum recently came to visit me, and she brought a whole lot of veggies that she grew in her garden- as well as some eggs from her chooks. Our local fruit and veg shop also sells organic greens for a very tiny cost, so naturally, I bought that as well. Bar one or two ingredient, this meal is fresh, free range, organic produce.
It honestly tastes so much better.
1 x bunch of watercress
6 x dutch carrots
2 x zucchinis (diced)
2 x SunRice brown rice and quinoa cups
4 x free range pork chops
vinaigrette: apple cider vinegar, EVO, dijon mustard (you will probably have your own ratio)
- Roast vegetables until golden. (I like to leave them in a little under, as I love the natural crunch left in them!) While your vegetables are roasting, make your dressing. I’ve kept out garlic or onion, but they’re a nice addition to the vinaigrette.
- Pan fry your pork chops, lightly searing them. I like to put a bit of salt on the fat before I pop it under the grill to crisp it up.
- Put your pork chops under the grill- be sure to watch them, as the sizzling fat occasionally likes to set fire to the grill.
- While the pork is on the grill, microwave, or pan fry the quinoa cups. I don’t have a microwave, so I just lightly fry the rice with a touch of water to heat it up.
- Once the rice is done, toss it with the watercress and create a base in your bowl or plate.
- Add your vegetables to the salad.
- Once your pork is golden, place it on top of the salad, season, and then drizzle over your vinaigrette.