Heat a large frying pan over medium heat and toast the pine nuts, stirring frequently, until golden brown (watch them carefully as they catch easily). Tip on to a plate and set aside.
Step 2
Heat the oil in the empty pan and fry the pork until golden and cooked through, about 15min, turning occasionally. Add the tomatoes bunches to the pan for the final 5min of cooking time.
Step 3
Meanwhile in a large serving bowl toss together the rocket, Parmesan shavings, balsamic vinegar and some seasoning.
Step 4
Scatter the basil and pine nuts over the pork chops (drizzle with extra balsamic if you like) and serve with the salad.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
