Pork Chops with Beetroot, Goat Cheese, and Rocket Salad
Igor Gjozinski
May 24, 2025
Updated on
Jul 30, 2025
Public
Classification
Category:
Main Dish
Cuisine:
Not specified
Difficulty:
Easy
Servings:
2
Total Weight:
941g
Time Breakdown
Preparation
2h 0m
Cooking
10m
Total Time
2h 10m
Nutrition
962
Calories
76.2 g
Protein
14.1 g
Carbs
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
Ingredients
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
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
Cooking Instructions
Pork Chops with Beetroot, Goat Cheese, and Rocket 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
Instructions
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.
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.
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.
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.
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.
6. Serve
Serve the pork chops alongside the beetroot, goat cheese, and rocket salad.
Bon appétit!
Pork Chops with Beetroot, Goat Cheese, and Rocket Salad
Created on May 24, 2025
Total Time:
2h 10m
Servings: 2
Difficulty: Easy
Category: Main Dish
Nutrition Facts (per serving)
| Calories: 962 | Protein: 76.2g | Carbs: 14.1g | Fat: 66.1g |
Ingredients
- 400 Gram Pork Chops
- 15 Gram Butter
- 15 Gram Apple cider vinegar
- 6 Gram Mustard Dion
- 15 Milliliter Sunflower refined oil
- 200 Gram Beetroot
- 150 Gram Rocket ( arugula)
- 120 Gram goat cheese
- 20 Gram Fresh lemon juice
Instructions
Pork Chops with Beetroot, Goat Cheese, and Rocket 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
Instructions
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.
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.
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.
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.
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.
6. Serve
Serve the pork chops alongside the beetroot, goat cheese, and rocket salad.
Bon appétit!