When I feel like something quick and hearty, I make this salad with pork chop. I usually use whatever I have in the fridge and keep it simple. It's the kind of dish I prepare in the morning for lunch or even in the evening when I don't want anything complicated. The grilled pork chop adds an interesting texture, and often I use leftover meat from another meal. It also works with chicken breast if I don't have pork on hand.
Quick Info
Total Time: 25-30 minutes
Servings: 2
Difficulty: Easy
Ingredients
200 g pork chop (boneless)
3 small eggs (or 2 large eggs)
2 green onions
2 medium ripe but firm tomatoes
50 g Delaco milk curd (or any similar fresh cheese)
50 g sweet cottage cheese
2 teaspoons sour cream (preferably at least 20% fat)
Salt, to taste
A pinch of black pepper (optional)
A drizzle of oil for grilling (if not using a non-stick pan)
Preparation Method
1. Boil the eggs in salted water. For hard-boiled eggs, I leave them for about 10 minutes after the water starts to boil. I drain them immediately and run them under cold water to make peeling easier.
2. Slice the pork chop into not-too-thick pieces so they cook quickly. I sprinkle a little salt (and pepper if using) on both sides. I heat the grill or pan and sear them for 2-3 minutes on each side until well-cooked and browned. I remove them to a cutting board, let them cool slightly, then cut them into smaller pieces, about the size you can pick up with a fork.
3. I slice the green onions into thin rounds. If I have red onion, I add some of that too, sliced into rounds, but it can be made with just green onions.
4. I chop the tomatoes into roughly equal cubes, so they don't release too much juice. I let them sit in a strainer for a few minutes if they seem too watery.
5. I peel the cooled boiled eggs and slice them or cut them into rounds.
6. In a large bowl, I combine the chopped meat, eggs, tomatoes, and onions. I add the milk curd and sweet cottage cheese, torn or crumbled lightly.
7. I add the sour cream, a pinch of salt (tasting again, since the cheese may be salty enough), and gently mix everything together, being careful not to mash the ingredients too much.
Why I Make This Recipe Often
I like this salad because it comes together quickly, uses simple ingredients, and I can adapt it based on what I have. It's filling, satisfying, and I can pack it for lunch or keep it in the fridge for a few hours. If there are leftovers, it doesn't spoil quickly, but I have to keep in mind the boiled eggs. I've tried variations with chicken breast or leftover cold roast, and it always turns out well.
Tips
To prevent the salad from being watery, the tomatoes should be firm, and if they seem too juicy, I drain them for a few minutes before adding them to the bowl.
If you want the cheese to stay in chunks, don't mix too vigorously.
The pork chop can also be cooked in a regular pan, not just on the grill. It can be eaten cold if you have leftovers from another meal.
If using chicken breast, cook it the same way: thin slices, salt, grill or pan.
Substitutions
The pork chop can be replaced with chicken breast, turkey thigh, or even leftover roast.
The milk curd can be substituted with fresh goat cheese or any other mild cheese.
Instead of sour cream, you can use Greek yogurt for a lighter option.
Variations
I sometimes add finely chopped pickles for a tangy flavor.
It also works with diced bell peppers or salad leaves.
If I have it, I add chopped dill or parsley.
Serving Ideas
It can be enjoyed on a slice of toasted bread.
It's tasty on its own or as a side dish with other cold dishes.
It can be packed in a container for work or a picnic.
Frequently Asked Questions
How long does it last in the fridge?
The salad keeps well for 24 hours if stored covered. After a day, the eggs and tomatoes may release liquid, but the taste doesn’t change much.
Can I omit the eggs?
Yes, if you don’t like them or don’t have any, the salad is fine without eggs, but it won’t be as hearty.
Can I use a different type of cheese?
Yes, any softer cheese works – it’s important that it’s mild or only slightly salty, so it doesn’t overpower the flavors of the meat and vegetables.
Can I prepare the meat in advance?
Yes, the cooked meat can be kept in the fridge, already sliced, for 1-2 days before assembling the salad.
Nutritional Values
One serving has approximately 340-380 kcal, consisting of:
Protein: 30-35 g
Fat: 20-25 g
Carbohydrates: 6-8 g
Values vary depending on the type of meat, cheese, and sour cream used. It’s a protein-rich salad with moderate fat content.
Storage and Reheating
Keep it in the fridge, in a covered container, for up to 24 hours. I don’t recommend reheating – at most, take the portion out 10 minutes before serving to bring it to room temperature. The salad is not suitable for freezing. If there’s leftover meat, you can store it separately and add it later.
This is my simple and quick way to make a salad with pork chop, suitable for any time of the day, without complications.
Quick Info
Total Time: 25-30 minutes
Servings: 2
Difficulty: Easy
Ingredients
200 g pork chop (boneless)
3 small eggs (or 2 large eggs)
2 green onions
2 medium ripe but firm tomatoes
50 g Delaco milk curd (or any similar fresh cheese)
50 g sweet cottage cheese
2 teaspoons sour cream (preferably at least 20% fat)
Salt, to taste
A pinch of black pepper (optional)
A drizzle of oil for grilling (if not using a non-stick pan)
Preparation Method
1. Boil the eggs in salted water. For hard-boiled eggs, I leave them for about 10 minutes after the water starts to boil. I drain them immediately and run them under cold water to make peeling easier.
2. Slice the pork chop into not-too-thick pieces so they cook quickly. I sprinkle a little salt (and pepper if using) on both sides. I heat the grill or pan and sear them for 2-3 minutes on each side until well-cooked and browned. I remove them to a cutting board, let them cool slightly, then cut them into smaller pieces, about the size you can pick up with a fork.
3. I slice the green onions into thin rounds. If I have red onion, I add some of that too, sliced into rounds, but it can be made with just green onions.
4. I chop the tomatoes into roughly equal cubes, so they don't release too much juice. I let them sit in a strainer for a few minutes if they seem too watery.
5. I peel the cooled boiled eggs and slice them or cut them into rounds.
6. In a large bowl, I combine the chopped meat, eggs, tomatoes, and onions. I add the milk curd and sweet cottage cheese, torn or crumbled lightly.
7. I add the sour cream, a pinch of salt (tasting again, since the cheese may be salty enough), and gently mix everything together, being careful not to mash the ingredients too much.
Why I Make This Recipe Often
I like this salad because it comes together quickly, uses simple ingredients, and I can adapt it based on what I have. It's filling, satisfying, and I can pack it for lunch or keep it in the fridge for a few hours. If there are leftovers, it doesn't spoil quickly, but I have to keep in mind the boiled eggs. I've tried variations with chicken breast or leftover cold roast, and it always turns out well.
Tips
To prevent the salad from being watery, the tomatoes should be firm, and if they seem too juicy, I drain them for a few minutes before adding them to the bowl.
If you want the cheese to stay in chunks, don't mix too vigorously.
The pork chop can also be cooked in a regular pan, not just on the grill. It can be eaten cold if you have leftovers from another meal.
If using chicken breast, cook it the same way: thin slices, salt, grill or pan.
Substitutions
The pork chop can be replaced with chicken breast, turkey thigh, or even leftover roast.
The milk curd can be substituted with fresh goat cheese or any other mild cheese.
Instead of sour cream, you can use Greek yogurt for a lighter option.
Variations
I sometimes add finely chopped pickles for a tangy flavor.
It also works with diced bell peppers or salad leaves.
If I have it, I add chopped dill or parsley.
Serving Ideas
It can be enjoyed on a slice of toasted bread.
It's tasty on its own or as a side dish with other cold dishes.
It can be packed in a container for work or a picnic.
Frequently Asked Questions
How long does it last in the fridge?
The salad keeps well for 24 hours if stored covered. After a day, the eggs and tomatoes may release liquid, but the taste doesn’t change much.
Can I omit the eggs?
Yes, if you don’t like them or don’t have any, the salad is fine without eggs, but it won’t be as hearty.
Can I use a different type of cheese?
Yes, any softer cheese works – it’s important that it’s mild or only slightly salty, so it doesn’t overpower the flavors of the meat and vegetables.
Can I prepare the meat in advance?
Yes, the cooked meat can be kept in the fridge, already sliced, for 1-2 days before assembling the salad.
Nutritional Values
One serving has approximately 340-380 kcal, consisting of:
Protein: 30-35 g
Fat: 20-25 g
Carbohydrates: 6-8 g
Values vary depending on the type of meat, cheese, and sour cream used. It’s a protein-rich salad with moderate fat content.
Storage and Reheating
Keep it in the fridge, in a covered container, for up to 24 hours. I don’t recommend reheating – at most, take the portion out 10 minutes before serving to bring it to room temperature. The salad is not suitable for freezing. If there’s leftover meat, you can store it separately and add it later.
This is my simple and quick way to make a salad with pork chop, suitable for any time of the day, without complications.