Webster | Pork chops with walnuts, figs and pomegranate
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Pork chops with walnuts, figs and pomegranate

Serves 4

Pork chops with walnuts, figs and pomegranate1 tablespoon olive oil
4 free range pork chops
1 cup walnuts
4 figs, halved
¼ cup sherry vinegar
¼ cup roughly chopped flat leaf parsley
2 tablespoons fresh pomegranate seeds

Pre heat the oven to 180C. Heat the oil in a large frying pan on high heat. Add the pork chops and cook for 3 minutes each side, until golden. Transfer the chops to a baking tray and cook in the oven for 5 minutes, until cooked through. Cover with cooking foil to keep warm. Meanwhile, put the walnuts and figs in the frying pan. Cook for 2-3 minutes, until the figs have softened. Add the sherry vinegar and season with sea salt and freshly ground black pepper. Stir through the parsley. Serve the pork chops with the walnut and figs and scatter with the pomegranate seeds.

Walnuts contain antioxidants

Walnuts are low in sodium and contain potassium

Walnuts are a source of plant protein

Walnuts contain plant omega 3

Walnuts are a source of plant protein