Ingredients
Serves 4
Prep/cook time: 45
- 4 x 120g pork loin, fat and sinew removed and flattened out
- 80g ground almonds
- 30g coriander, chopped
- 1 red chili - chopped
- Zest and juice 1 lime
- 2 egg whites
- 1/4 head red cabbage, thinly sliced
- 1/4 head sweatheart cabbage, thinly sliced
- 4 asparagus spears, shaved into ribbons
- 1 Granny Smith apple, cored and sliced
- 2 tbsp toasted walnuts, chopped
- 30g mint leaves, torn
- 30g flat parsley, coarsely chopped
- 90g mayonnaise
- 1/2 tsp caster sugar
- 3 tsp olive oil
- Salt and pepper
- 4 wedges of lime
Method
- Combine the ground almonds, lime zest, coriander and chili in a deep dish. In a separate bowl whisk up the egg whites.
- Season the pork and coat the pork in the whites and then the crumb, pressing to make sure the chops are fully coated.
- In a large pan heat the olive oil over a medium heat and cook the pork for 3 minutes each side or until cooked through and golden. You will probably have to do this in batches. Keep the pork warm until needed.
- In a large bowl combine cabbages, asparagus, apple, walnuts, herbs, sugar and lime juice. Add enough mayonnaise to bind the mix.
- Check the seasoning and place into serving dish or on plates. Place the pork chop on top and serve with the lime wedge.
