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Mustard Pork Chops with Walnut and Beetroot Salad

Prep Time:

Cook Time:


4 servings


4x Mick's Meat Barn pork loin chops
1 tbsp honey
1 tbsp wholegrain mustard
2 1/2 tbsp olive oil
1 bunch sage, leaves picked
500g cooked baby beetroot, cut into wedges
60g pkt Australian Baby Rocket
50g goat’s cheese, crumbled
1/2 cup (50g) walnuts


Step 1 - Preheat oven to 200°C. Place the pork in a large bowl. Add the honey and mustard and toss to combine. Season. Heat 1 tbs of the oil in a large non-stick ovenproof frying pan over high heat. Cook the pork for 2 mins or until golden underneath. Turn the pork and remove pan from heat.

Step 2 - Combine the sage and 2 tsp oil in a small bowl. Arrange the sage mixture over the pork in the pan. Bake for 6-8 mins or until the pork is just cooked through. Cover and set aside for 5 mins to rest.

Step 3 - Meanwhile, pat the beetroot dry with paper towel. Season. Heat the remaining oil in a medium frying pan over high heat. Add the beetroot and cook, stirring occasionally, for 2 mins or until heated through.

Step 4 - Place the beetroot, rocket, goat’s cheese and walnuts in a large bowl. Season and toss to combine. Divide the pork and beetroot mixture evenly among serving plates. Drizzle the pork with the pan juices. Enjoy!

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