Name: Grilled Pork Chop with Raw Brussels Sprout, Orange & Avocado Salad
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 avocados; 0.68 kg Brussels sprouts; 1 small bunch green onions (scallions); 6 oranges; 6 pork chops, boneless; ¾ cup pumpkin seeds; black pepper; extra virgin olive oil; fish sauce; salt; soy sauce

Grilled Pork Chop with Raw Brussels Sprout, Orange & Avocado SaladGrilled Pork Chop with Raw Brussels Sprout, Orange & Avocado Salad — a 30-minute dinner recipe with 11 ingredients, serving 6.Ingredients

3 avocados

0.68 kg Brussels sprouts

1 small bunch green onions (scallions)

6 oranges

6 pork chops, boneless

¾ cup pumpkin seeds

black pepper

extra virgin olive oil

fish sauce

salt

soy sauce

Instructions

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

While the pan heats up, pat the pork chops dry with paper towels and place on a plate. Season both sides with salt and pepper.

Once the pan is hot, coat with oil. Working in batches if necessary, add pork chops and grill until golden and cooked through, 4-5 minutes per side. Transfer to a clean plate.

Meanwhile, wash and dry the fresh produce.

Juice 1 ½ oranges into a large bowl. Add fish sauce, soy sauce, and oil, then stir to combine the dressing. (Reserve remaining oranges for the next step.)

Peel and halve remaining oranges, then slice crosswise into thin half-moons. Add to the bowl with the dressing.

Trim Brussels sprouts, then using a mandoline slicer (optional), shave or very thinly slice the sprouts. Add to the bowl.

Trim and cut green onions crosswise into thin pieces. Add to the bowl.

Halve and pit avocados; using a spoon, scoop out the flesh and medium dice. Add to the bowl, along with pumpkin seeds, and stir to combine the salad.

Thinly slice pork chops.

To serve, divide pork chops and salad between plates. Enjoy!

Open this recipe in Flambette