Thursday, 24 March 2011
Recipe: Chargrilled Pork and Vegetables
2 pork chops
2 red peppers, cut in half and deseeded
1 green pepper, cut into quarters and deseeded
6 small potatoes, scrubbed and sliced thinly
2 tomatoes, halved
2 tbsps olive oil
2 cloves garlic, peeled and crushed
grated rind of half a lemon
1 lemon for garnish
This recipe works best on a griddle, but it can be cooked in a couple of frying pans.
Season the slices of potato with salt and pepper.
Mix together the olive oil, grated lemon rind and crushed garlic in a small bowl.
Brush the griddle or frying pan with some of the oil mixture and saute the potatoes.
Brush the peppers with some of the oil and add to the griddle or frying pan and fry until soft and chargilled.
Towards the last 8 to 12 minutes, brush both sides of the pork chops and add them to the griddle or a separate frying pan and fry for 4 to 6 minutes, depending on the the thickness of the chops, turn over and fry for a further 4 to 6 minutes.
When you start to fry the chops add the tomato halves to your vegetables and cook until all the vegetable are nicely browned and cooked.
Serve with some more lemon juice squeezed over the chops.