Recipe for Char-Grilled Pork Chops – serve with rocket, grapes and blue cheese
1/2 red onion – chop very finely
4 tbsp balsamic vinegar
8 tbsp olive oil (from your pantry)
10g fresh thyme – strip leaves off
4 boneless pork chops
200g grapes – cut in half
200g Fairview Blue Rock cheese – crumble
salt and pepper (from your pantry)
Prepare all ingredients as indicated above.
To make the dressing, mix balsamic vinegar, olive oil, freshly ground salt and pepper together in a medium-sized bowl. Add the red onion and fresh thyme. Mix well and set aside.
Put the pork chops in a shallow dish and sprinkle with salt. Add about half the dressing and rub all over the chops to coat well.
Place a large dry grill pan or frying pan over medium to high heat. When hot, add the pork chops and cook for 5 minutes on each side – turning only once. Don’t overlap the chops – rather cook in batches if your pan is not big enough. When done, remove from heat and set aside.
Place the grapes and rocket in a large salad bowl. Drizzle the remainder of the dressing over the salad and toss to combine.
To serve, divide the pork chops between the plates. Top with salad and crumbled Blue Rock cheese.