Prep time: 10–15 minutes
Cooking time: 20 minutes
Serves: 4

Ingredients

• 4 pork chops

• 1 tbsp Cajun spice mix

• 1 large avocado, diced

• 500g green beans, tops removed

• 4 corns on the cob

• 4 tomatoes, cut into wedges

• 2 tbsp olive oil

• 1 tbsp balsamic vinegar

• Salt and black pepper, to taste

Optional Add-ons

• Pre-cooked rice

• 100g spinach leaves

• 1 lemon, cut into wedges

Method

1. Bring a medium pot of salted water to the boil. Remove the pork chops from the fridge 30 minutes before cooking. Season with ½ tsp salt and ¼ tsp pepper, then rub with the Cajun spice.

2. Heat a large frying pan over medium-high heat with 1 tbsp olive oil. Sear the pork chops in batches (2 at a time) for 4–5 minutes per side until golden brown and fully cooked. Remove from the pan and rest for 3–5 minutes.

3. Cook the corn in the boiling water for 5 minutes. Remove, slice the kernels off the cob, and place them into a large bowl.

4. Cook the green beans in the same boiling water for 3 minutes until tender and vibrant. Drain, refresh under cold water, and add to the corn.

5. Add the diced avocado and tomato wedges to the bowl. Season with salt and pepper, drizzle with the remaining olive oil and balsamic vinegar, and toss well.

6. Serve the pork chops with the avocado, corn, and green bean salad. Add optional rice, spinach, and lemon wedges if desired.

Enjoy!