Grilled Pork Chop, Salsa Verde and Macadamia Brussel Salad

There’s not much better than barbecuing a good pork chop, and with this fresh salad and tasty salsa verde, this recipe is a real winner. Find a bunch of friends and a good spot to set up your BBQ and give it a go.

Prep: 15 minutes - Cook: 12 minutes - Serves: 4 - Difficulty: Easy- Recipe: Hayden Quinn

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Ingredients

Pork

4 pork loin chops*
Sea salt, for seasoning 

Salsa Verde 

1/4 cup parsley, roughly chopped 
1/4 cup mint, leaves only, roughly chopped
1/4 cup coriander, roughly chopped
2 tbs pickled onions, drained
1 tsp cumin seeds
2 tbs red wine vinegar
1/4 cup Australian Extra Virgin Olive Oil
Sea salt and pepper, to taste

Salad
1/2 cup macadamia nuts, coarsely pulsed in food processor
100g brussel sprouts, finely shaved on mandoline
1 shallot, finely shaved on mandoline
1 x 400g can brown lentils, rinsed and drained 
1/2 cup currants
1/4  cup capers
1/4 cup parsley, roughly chopped 
1/4 cup mint, leaves only, roughly chopped
1/4 cup coriander, roughly chopped
2 tbs seeded mustard
4 tbs Australian Extra Virgin Olive Oil
3 tbs red wine vinegar
Salt and pepper to taste

Notes

* You can also use pork cutlets for this recipe. Look for pork with a nice layer of thick white fat. 

* This recipe will make more salsa verde than you need. You can store in an airtight jar in the fridge to use for BBQ chicken, fish, beef or pork

Method

Step 1. Prepare Weber Go Anywhere (or other coal fired Weber) for direct cooking on a medium high heat. While BBQ is coming to temperature prepare the salsa verde by placing all ingredients into the small bowl of a food processor and blitz until well combined. Place in a serving dish and set aside until ready to use*.

Step 2. Season pork well with sea salt and cook over coals for 7-10mins turning frequently or until cooked to your liking. Set aside to rest before serving.

Step 3. Toss together all salad ingredients in a large serving bowl. Mix together dressing, combining all ingredients well, dressing the salad just before serving. 

Step 4. Serve pork chop, a spoon (or more!) of salsa verde and a good helping of the salad.