Pork with Fruit Bowl Salad

  • 1 tbsp olive oil
  • 4 x 175g/6oz pork chops
  • 4 satsumas , 2 segmented and 2 juiced
  • 1 small red onion , finely sliced
  • 200g pack chicory , separated into leaves
  • 25g dried cranberries

Heat the oil in a large frying pan, then fry the pork for 4-5 mins on both sides, until golden and cooked through.

Meanwhile, toss together the satsuma segments, red onion, chicory and dried cranberries.

Before serving, drizzle the salad with the satsuma juice and toss well.

Serve the salad alongside the pork and pour over any pan juices.