Chop "n" change

Marinade Ingredients

#1

• 3 tsp light soy
• 1 tsp sesame oil
• 1 lime, juiced
• 1 inch of ginger, grated
• chilli to taste

#2

• 2 tbsp spanish paprika
• 2 tbsp smashed fennel seeds
• 1 tbsp evo oil
• 1 clove of garlic, chopped

#3

• 3 tbsp capers
• 1 small green capsicum, finely chopped
• 1/2 small red onion
• 1 lemon, juiced
• freshly picked thyme leaves

Salsa Ingredients

#1

• 2 smashed avocadoes
• 1 juiced orange
• 2 tbsp chopped dill
• 3 tbsp evo oil

#2

• 100g crumbled fetta
• 50g chopped kalamata olives
• 250g cherry tomatoes
• 1 lemon, juiced
• 20 torn basil leaves
• a good drizzle of evo oil

#3

• 3 cooked baby beets
• 2 tbsp greek yoghurt
• 1 tsp toasted sumac
• 15 torn mint leaves

Method

You will need 6 to 8 Linley Valley Pork Chops. Preparing the marinades is a very simple process. Pop the ingredients in a zip lock bag, shake and add your pork chop. Mix salsa ingredients together together in a bowl ready to serve with your favourite marinated chop.

To Serve

Once you have marinated your chops, grill them on your barbeque or inside on a griddle until beautifully coloured.

Rest well, remember pork does not need to be cooked well done, a little pink is fine! Serve with your favourite salsa from above.