Chop “n” change

chop n change

Marinade Ingredients


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


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


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

Salsa Ingredients


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


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


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


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.





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