4 pork chops
1 tablesp. rapeseed or olive oil
Zest and juice of ½ lemon,
½ teasp. fresh rosemary, chopped
½ teasp. fresh thyme leaves, chopped
2 garlic cloves, peeled and chopped
Salt and freshly ground black pepper
Barbecued Pork Chops with Greek Salad
4 people
30 min
Nutrition per serving
-
kcal698 kcal
-
protein44g
-
total fat42g
-
saturates12.9g
-
iron2.7mg
-
carbs38g
Ingredients
4 tomatoes, cut into wedges
½ cucumber, peeled, deseeded and sliced
10 Kalamata black olives, pitted and sliced
½ small red onion, sliced
4 tablesp. olive oil
½ teasp. honey
1 teasp. dried oregano
1½ tablesp. red wine vinegar
100g feta, crumbled or cubed
To serve: Crusty bread or potatoes
Pork Chops
4 pork chops
1 tablesp. rapeseed or olive oil
Zest and juice of ½ lemon,
½ teasp. fresh rosemary, chopped
½ teasp. fresh thyme leaves, chopped
2 garlic cloves, peeled and chopped
Salt and freshly ground black pepper
Greek Salad
4 tomatoes, cut into wedges
½ cucumber, peeled, deseeded and sliced
10 Kalamata black olives, pitted and sliced
½ small red onion, sliced
4 tablesp. olive oil
½ teasp. honey
1 teasp. dried oregano
1½ tablesp. red wine vinegar
100g feta, crumbled or cubed
To serve: Crusty bread or potatoes
Method
Copy TextTo prepare the chops: Combine the olive oil, lemon zest, juice, rosemary, thyme and garlic. Pour over the pork chops and leave to marinade for 10 minutes or longer if you have time.
To prepare the salad: Place the tomatoes, cucumber, olives and red onion in a large bowl. Whisk together the olive oil, honey oregano and red wine vinegar and season with salt and freshly ground black pepper. Pour half of the dressing over the salad. Scatter the feta cheese on top and drizzle over the rest of the dressing.
To cook the chops: Heat a griddle pan or barbecue. Season the chops with salt. When very hot cook the chops for 4-5 minutes on each side.
To serve: Serve the chops with the Greek Salad and some crusty bread or potatoes.
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Learn MoreMethod
Copy TextTo prepare the chops: Combine the olive oil, lemon zest, juice, rosemary, thyme and garlic. Pour over the pork chops and leave to marinade for 10 minutes or longer if you have time.
To prepare the salad: Place the tomatoes, cucumber, olives and red onion in a large bowl. Whisk together the olive oil, honey oregano and red wine vinegar and season with salt and freshly ground black pepper. Pour half of the dressing over the salad. Scatter the feta cheese on top and drizzle over the rest of the dressing.
To cook the chops: Heat a griddle pan or barbecue. Season the chops with salt. When very hot cook the chops for 4-5 minutes on each side.
To serve: Serve the chops with the Greek Salad and some crusty bread or potatoes.
Barbecue Pork Chops with a Greek Salad
