Ingredients
- 4x 100% NZ __pork chops
- 100ml extra virgin olive oil
- 1x bunch picked chervil
- 2x sprigs picked oregano
- 2x minced garlic cloves
- 50ml good quality balsamic
- 250g buffalo mozzarella cut into eight pieces
- 8x medium tomatoes, roughly chopped
- 8x basil leaves
Method
Step 1
Making the Caprese salad
- In a mixing bowl place the chervil, oregano, garlic, balsamic, tomatoes and mozzarella.
- Season to taste then add the olive oil.
- Mix well and set aside.
Step 2
Cooking the __pork chops
- On a tray, oil and season the pork chop and grill under a medium-hot heat (or pan fry over a skillet) for about 8 - 9 minutes, turning once, until internal temperature is 64°C.*
- Rest for 3 - 5 minutes.
*Chops are best when quickly cooked either by grilling or sauteing. Don't forget, pork is a red meat and is delicious with a hint of pink.
Step 3
Plating up
- Spoon the salad onto a plate, add your pork chop and then spoon more salad on top.
- Drizzle some of the dressing from the salad around the outside of the plate and serve.
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