Pork with fruit bowl salad

Contains pork – recipe is for non-Muslims only
Perfect when you only have time to whip round the supermarket, just 6 ingredients

  • Prep:5 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 425
  • fat 29g
  • saturates 10g
  • carbs 12g
  • sugars 10g
  • fibre 1g
  • protein 30g
  • salt 0.19g


  • 1 tbsp olive oil
  • 4 x 175g/6oz pork chops
  • 4 satsuma, 2 segmented and 2 juiced
  • 1 small red onion, finely sliced
  • 200g pack chicory, separated into leaves
  • 25g dried cranberry


Pork chops can dry out easily during cooking. If you’re worried, squeeze some extra satsuma juice into the pan when they’re cooking to help keep them moist.


  1. Heat the oil in a large frying pan, then fry the pork for 4-5 mins on both sides, until golden and cooked through. Meanwhile, toss together the satsuma segments, red onion, chicory and dried cranberries. Before serving, drizzle the salad with the satsuma juice and toss well. Serve the salad alongside the pork and pour over any pan juices.

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