Moroccan Spiced Chops and Crunchy Salad Recipe

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Moroccan-Spiced Chops with a Crunchy Salad Recipe-recipe ideas-new recipes-woman and home
Serves2
SkillEasy
Preparation Time10 mins plus marinating
Cooking Time20 mins
Total Time30 mins plus marinating
Nutrition Per PortionRDA
Calories360 Kcal18%
Fat17 g24%
Saturated Fat4 g20%
By Rebecca Smith
published

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

  1. 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.

  2. 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.

Rebecca Smith
Food Writer

Rebecca Smith was a Food Writer for Woman & Home and during her time with the magazine she was responsible for bringing an impressive array of mouth-watering recipes to womanandhome.com. These recipes ranged from slow-cooked Shoulder of Lamb and Hot Water Crust Ham Hock Pies, to sweet treats such as a delectable Chocolate Brownie Cake and intricate Pistachio and Rose Water cake.

 

Following her work with Woman & Home, Rebecca went on to become the Deputy Editor at Delicious Magazine.

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