Carrots, Pork

Pan Roasted Pork Chops + Carrot-Parsley Salad with Black Sesame Flax Dressing

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Pan Roasted Pork Chops + Carrot-Parsley Salad with Black Sesame Flax Dressing

Serves 4  | Prep Time: 13 minutes | Cook Time: 15-20 minutes

This particular carrot salad is a staple in everyday French cuisine; known as carrottes ràpées. “Grated carrots” is not a particular exciting name, but it’s bright flavor and simple preparation always makes a great partner along side a rich meat like pork.


For the pork chops

  • 4 center cut bone-in pork chops
  • Kosher salt and freshly ground black pepper

For the grated carrots

  • 1 pound carrots, peeled
  • 1/2 cup chopped parsley/ or cilantro

For the black sesame and flax dressing

  • 1 tablespoon (12g) black sesame seeds, toasted and lightly ground in a mortar and pestle
  • 1/4 cup (60g) flax oil (or cold pressed pumpkin seed oil)
  • 2 teaspoons tamari
  • 1 tablespoon brown rice vinegar (or fresh lemon juice)

Chef Tips

For an alternative dressing use 3 Tbsp. extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 tsp. of honey , 1/2 tsp. ground cumin/or caraway and salt. Mix all ingredients until combined.


Step 1 (for the pork chops)

Remove pork chops from the refrigerator at least an hour prior if possible. Season all over with salt. Pan roast (or grill) until chops reach an internal temperature of 160F. If you prefer your pork medium (like me) go for 145F. It’ll will cook further after it’s rested

Step 2 (for the black sesame and flax dressing)

Mix together ingredients in a jar. Put on the lid and give it a shake. Taste for seasoning.

Step 3 (for the carrots)

Grate the carrots on the large holes of a box grater or in a food processor with the grating attachment. Place carrots and parsley into a bowl, season with salt and the dressing. The flavor will develop more as time goes on.