Recipe: Seared Pork, Pear and Fennel Salad
Prep time
Cook time
Total time
Serves: 2
  • 75g watercress
  • 75g rocket
  • Small handful fresh parsley, roughly chopped
  • 1 ripe pear, diced
  • 6 radishes, sliced
  • 2 pork chops
  • 1 bulb fennel, outer layer removed and chopped into slices 1cm thick
  • Olive oil
  • Zest of 1 lemon
  • Handful crushed walnuts
  • Sea Salt
  • Black Pepper
  1. ) In a bowl, toss together the watercress, rocket, parsley, pear and radishes. Divide this between two salad bowls.
  2. ) Roll a rolling pin over your pork chops to flatten them to about 2cm thick. Drizzle with a little olive oil, and season liberally with salt and black pepper.3) Heat a cast iron griddle to a high heat. Place the pork and the fennel slices on to it at the same time, and sear for 2 / 3 minutes each side, until the pork is cooked through and the fennel nicely golden.
  3. ) Allow the meat to rest for 2 minutes, before cutting into strips with a sharp knife. Scatter the pork strips and the fennel slices over the salads. Finish with a good drizzle of olive oil, lemon zest, and a handful of crushed walnuts.
Recipe by The Paleo Network at