Moroccan Spiced Chops and Crunchy Salad Recipe

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serves:

2

Skill:

easy

Prep:

10 min

Cooking:

20 min

Nutrition per portion

RDA
Calories 360 kCal 18%
Fat 17g 24%
  -  Saturates 4g 20%

Ingredients

  • 2tbsp Ras El Hanout spice mix (available from supermarkets)
  • 2 garlic cloves, bashed but unpeeled
  • 2tbsp oil
  • 2 free-range British pork loin chops
  • for the salad
  • 2 sweet apples (we used Braeburn), thinly sliced
  • 2 celery sticks, thinly sliced on the diagonal
  • ½ red onion, thinly sliced
  • handful whole mint leaves
  • for the dressing
  • 1tbsp wholegrain mustard
  • ½ shallot, very finely chopped
  • 4tbsp buttermilk
  • pinch sugar

Method

  • Combine the spice mix with the garlic cloves and oil and coat the pork in the mixture. Leave to marinate in a non-metallic bowl – half an hour is fine, overnight is perfect. When you’re ready to eat, heat the grill to high, remove chops from marinade and season. Grill for 5 to 10 minutes on each side, basting with leftover marinade as you go.

  • To make the dressing, mix the mustard, shallot, buttermilk and sugar together; season with salt. Pile up salad ingredients on each plate, drizzle with the dressing and lay a pork chop on the side of each.

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