Pork Chops with Ruby Grapefruit & Watercress
The rich flavour of the grilled pork is cut by the tang of ruby grapefruit.
1 tsp (5 mL) fennel seeds
1 Tbsp (15 mL) brown sugar
1 Tbsp (15 mL) lemon juice
2 Tbsp (30 mL)brandy (optional)
Small handful finely chopped parsley
4 Tbsp (60 mL) olive oil, divided
4 150-g pork chops
2 large handfuls watercress sprigs
2 ruby grapefruit
Pinch each sea salt and black pepper
Place fennel seeds and brown sugar into a mortar or spice grinder and grind until well combined. Transfer to a large bowl, and add lemon juice, brandy (if using), parsley and 2 Tbsp (30 mL) olive oil, and stir to combine. Place pork chops in this marinade and turn until well coated. Allow to marinate for about 30 minutes. Meanwhile, place watercress in a medium bowl. Using a sharp knife, remove the skin and pith from the grapefruit. Remove segments by cutting between the membranes (hold grapefruit over the watercress to capture any juice). Add grapefruit segments to the watercress. Drizzle with the remaining 2 Tbsp olive oil and season to taste with salt and pepper. Toss well. Heat grill to low and cook pork chops for five minutes on one side; turn over and cook for seven minutes more. Remove from heat, cover with foil, and allow to rest for five minutes. Check they are cooked through. Place a pork chop on each of four plates and spoon the watercress and grapefruit salad on the side.
Serves four.
Per serving: 375 calories, 32 g protein, 22 g fat (6 g saturated fat), 12 g carbohydrates, 2 g fibre, 104 mg cholesterol, 116 mg sodium
Best Health Magazine, January/February 2012; Photo by Petrina Tinslay
