Grilled Pork Chops with Salsa Rossa

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  Grilled Pork Chops with Salsa Rossa

 Try to get the chops on the bone for extra flavour 

Grilled Pork Chops with Salsa Rossa

Serves 4 


4 loin pork chops, ask the butcher to flatten out the chops for you


  • 2 tablesp. olive oil
  • Juice of a lemon
  • Sprig of rosemary
  • Salt and black pepper

Salsa Rossa

  • 4-5 cloves garlic, sliced
  • 4 tablesp. olive oil
  • 1 can plum tomatoes
  • 2 red peppers, seeded, cut in quarters, grilled, skin removed, and finely chopped
  • 2 chillies, chopped
  • Handful of chopped basil
  • Salt and black pepper

To Cook

Mix the marinade ingredients together and pour it over the pork chops in a deep dish. Set aside while you make up the salsa rossa. Fry the garlic in the olive oil until just golden, stir in tomatoes and cook gently for 10-15 mins. Add the peppers, chilli and chopped basil. Season to taste.

Grill or barbecue the chops for 5-6 mins on each side and serve with the Salsa Rossa, some roasted peppers and salad.

Shortcut: Make double the Salsa Rossa, it will keep well in the freezer for the next time.

Nutritional Analysis per Serving

Protein: 48g 

Carbohydrates: 8g 

Fat: 29g 

Iron: 1.7mg 

Energy: 493kcal