Pork Chops with Beetroot, Goat Cheese, and Rocket Salad

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Total
2 h 10 min
Prep / cook
120 / 10 min
Servings
2
Ingredients
9
Per serving
962 kcal
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Pork Chops with Beetroot, Goat Cheese, and Rocket Salad

Ingredients 9

Servings:
Pork Chops
400 Gram
1000.0 111.6g 0.0g 58.3g
Butter
15 Gram
107.6 0.1g 0.0g 12.2g
Apple cider vinegar
15 Gram
0.9 0.0g 0.2g 0.0g
Mustard Dion
6 Gram
4.0 0.2g 0.5g 0.2g
Sunflower refined oil
15 Milliliter
Brilijant
132.6 0.0g 0.0g 14.9g
Beetroot
200 Gram
88.0 3.4g 20.0g 0.0g
Rocket ( arugula)
150 Gram
37.5 3.9g 5.6g 1.1g
goat cheese
120 Gram
552.0 33.0g 1.2g 45.6g
Fresh lemon juice
20 Gram
2.4 0.0g 0.8g 0.0g

Steps 6

Introduction
A balanced lunch in which the flavor of pork knuckles marinated in mustard is complemented by the freshness, sweet note of beets and creamy goat cheese in the salad. Ingredients For the Marinade 2 tbsp apple cider vinegar 1 tbsp Dijon mustard 2 tbsp sunflower oil (refined) ½ tsp brown sugar For the Pork Chops 2 pork chops Salt and freshly ground black pepper, to taste For the Salad 1 medium beetroot (cooked and peeled, or use jarred beetroot), cut into 2 cm cubes 100 g goat cheese, cut into small cubes 2 cups rocket (arugula) leaves Juice of ½ lemon 1 tsp honey ½ tsp salt Balsamic cream with raspberry flavor, for drizzling For Cooking 1 tbsp butter
  1. Prepare the Marinade In a small bowl, combine the apple cider vinegar, Dijon mustard, sunflower oil, and brown sugar. Whisk well until the mixture forms an emulsion.
    15 Gram Apple cider vinegar
  2. Marinate the Pork Chops Season the pork chops on both sides with salt and pepper. Using a cooking brush, coat the pork chops with the cider and mustard marinade. Place them in a covered pot or dish and refrigerate for at least 2 hours to marinate.
    400 Gram Pork Chops
  3. Prepare the Salad Cut the beetroot into 2 cm cubes. If using jarred beetroot, drain and pat dry before cutting. Cut the goat cheese into small cubes. In a large bowl, combine the rocket leaves, beetroot cubes, and goat cheese. Add the lemon juice, honey, and salt. Toss gently to mix. Finish by drizzling with balsamic cream with raspberry flavor just before serving.
    200 Gram Beetroot 150 Gram Rocket ( arugula) 120 Gram goat cheese
  4. Cook the Pork Chops Heat a skillet over medium-high heat and melt the butter. Remove the pork chops from the marinade and let any excess drip off. Fry the pork chops for about 5 minutes on each side, or until golden brown and cooked through.
    400 Gram Pork Chops 15 Gram Butter
  5. Rest the Pork Chops Transfer the cooked pork chops to a plate and let them rest for at least 10 minutes before serving. This helps retain their juices.
    400 Gram Pork Chops
  6. Serve Serve the pork chops alongside the beetroot, goat cheese, and rocket salad. Bon appétit!
    400 Gram Pork Chops 200 Gram Beetroot 150 Gram Rocket ( arugula) 120 Gram goat cheese
Igor Gjozinski 5/24/2025 Updated on 4/29/2026 Public
Classification
Category: Main Dish
Cuisine: Not specified
Difficulty: Easy
Servings: 2
Total Weight: 941g
Time Breakdown
120 min
10 min
Preparation
2h 0m
Cooking
10m
Total Time
2h 10m
Nutrition
2
962
Calories
2
76.2 g
Protein
2
14.1 g
Carbs
2
66.1 g
Fat
Sugar: 10.1 g
Fiber: 3.3 g
Saturated Fat: 30.4 g
Unsaturated Fat: 23.1 g
Trans Fat: 0 g
Cholesterol: 182.1 mg
Sodium: 852.6 mg
Calcium: 526 mg
Iron: 2.8mg
Potassium: 1442.7mg
Salt: 0g
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