Pork Chops with Buckwheat and Cucumber-Tomato Salad

1. 1 Pork loinpack 600 g ≈ $5.99 150 g
2. 2 Buckwheat groatspack 800 g ≈ $5.00 70 g
3. 3 Cucumbers≈ $3.67 per kg 80 g
4. 4 Tomatoes≈ $4.67 per kg 80 g
5. 5 Sunflower oil 12 ml
6. 6 Mustard 5 g
7. 7 Salt 2 g
8. 8 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the buckwheat² and cook it until done; wash the cucumber³ and tomato⁴ and slice them; season with salt and drizzle a drop of oil; slice the pork¹ into 1,5 cm pieces, pound to about 0,8 cm, and rub with mustard, salt, and pepper.

2. Bring the buckwheat² to a boil in a medium pot on the stove; cook over medium heat for 15–20 minutes until tender, then remove from heat and cover for 5 minutes; mix well before serving.

3. Preheat a large skillet over high heat; add a little oil or leave the surface dry for searing the chops.

4. Sear the pork¹ chops over high heat for 3–4 minutes per side until a golden crust forms and a bit of charring appears; transfer to a plate and cover to keep them juicy.

5. If needed, continue cooking the remaining chops on the same pan, repeating the process until all pieces are done.

6. Reduce the heat to medium; if needed return the chops to the pan with their juices, quickly heat through and let the mustard flavor soak in without over-drying the meat.

7. For the salad, toss the cucumber³ and tomato⁴ in a bowl, lightly season with salt and drizzle a drop of oil; mix and let sit for 2–3 minutes to marinate.

8. To serve, spread the buckwheat² on a plate, top with the chops and the cucumber³-tomato⁴ salad; garnish with herbs if desired.