Grilled Pork Chops with Salsa Rossa

Name: Grilled Pork Chops with Salsa Rossa
Yield: 4
Ingredients: 2 tablesp. olive oil; Juice of a lemon; Sprig of rosemary; Salt and black pepper

Elevate your dinner with Grilled Pork Chops topped with vibrant Salsa Rossa—an easy, flavourful dish featuring tender Irish pork for a truly satisfying meal.

4 people

Nutrition per serving

kcal

493kcal
protein

48g
iron

1.7mg
carbs

8g

Ingredients

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

Marinade

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

Main

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

Marinade

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

Salsa

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

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.

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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.