- 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
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.