• Recipe by Claire Ferrandi

    Asian pork chops with sweet and salty watermelon pickle

    Serves: 4
    Cooking Time: 45 mins


    • Watermelon pickle
    • 225g sugar
    • 125ml (½ cup) white wine vinegar
    • 60ml (¼ cup) water
    • 4 whole cloves
    • 4 whole black peppercorns
    • 2 cinnamon sticks
    • 5ml (1 tsp) garam masala
    • pinch ground allspice
    • pinch ground ginger
    • 5ml (1 tsp) mustard seeds
    • 5ml (1 tsp) fennel seeds
    • 5ml (1 tsp) coriander seeds
    • 500g watermelon, peeled and cubed
    • Asian pork chops

    • 5ml (1 tsp) fresh ginger, peeled and minced
    • 1 garlic clove, peeled and minced
    • pinch dried chilli flakes
    • 60ml (¼ cup) sesame oil
    • 60ml (¼ cup) olive oil
    • juice of 1 lemon
    • 8 pork loin chops
    • salt and freshly ground black pepper, to taste
    • handful spring onion, finely sliced lengthways and soaked in ice water to curl, to serve
    • small handful fresh coriander, roughly chopped, to serve



    For the pickle, place all of the ingredients, except the watermelon, in a medium pot and boil for 2 minutes before adding the watermelon cubes. Boil to soften the watermelon, 20 minutes. Remove from heat and allow to cool.


    For the pork chops, combine all of the ingredients, except the chops. Heat a pan over medium-high heat and brush the chops with the oil mixture. Fry until just cooked through, 2 minutes on each side. Season well to taste.


    Serve the chops with the watermelon pickle, spring-onion curls and a sprinkling of fresh coriander.