Grilled Pork Chops with Salsa Rossa

Try to get the chops on the bone for extra flavor

Serves 4

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


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:
Energy: 493kcal
Protein: 48g
Fat: 29g
Iron: 1.7mg
Carbohydrate: 8g