Mediter­ranean pork loin chops

YOU Best Recipes: Braai - - Contents -

MARI­NADE

125 ml (½ c) lemon

juice grated zest of 2 lemons 10 ml (2 t) dried

oregano

4 gar­lic cloves,

crushed

2 hand­fuls of chopped

fresh pars­ley salt and pep­per

200 ml olive oil

SERVES4 Prepa­ra­tion

10 min Mar­i­nat­ing 30 min Braaiing 10-15 min

MEAT

4 pork loin chops,

3 cm thick salt and pep­per

SALAD

8 olives

8 cherry toma­toes hand­ful of baby spinach

leaves

1 round feta cheese,

crum­bled mini braai toasts (recipe

on­page81)

1 Mari­nade Mix the in­gre­di­ents.

2 Meat Ar­range the chops in a flat non-metal dish and pour half the mari­nade over (set the rest aside for the salad dress­ing). Mar­i­nate for 30 min­utes.

3 Sea­son the chops with salt and pep­per and braai over hot coals un­til just done but not dry. Turn of­ten. 4 Salad Mix the olives, toma­toes, spinach leaves and feta cheese. Pour the re­served mari­nade over.

5 Serve the chops with the salad and mini braai toasts.

3

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