Ingredients
- 4 free-range pork chops (about 250-300g each)
- sea salt and freshly ground black pepper
- 2 lemons
- 2 Granny Smith apples, peeled, cored and cut into 8 pieces
- 80g unsalted butter
- 2 kipfler potatoes, peeled and cut into 8 pieces
- 1/4 bunch flat-leaf parsley, leaves only
- 3 tbsp extra virgin olive oil, plus extra
Method
Remove the chops from the refrigerator 2 hours before you intend to start cooking, and season liberally with sea salt.
Using a microplane, grate 1/2 the zest from 1 lemon into a bowl. Cut the top and bottom off the lemon and, with a paring knife, remove the remaining skin and pith and discard. Fillet the lemon and add the fillets to the bowl with the zest. Squeeze the juice from the second lemon into the bowl.
In a small non-stick pan, sauté the apple in the butter for about 5 minutes. When cool, place in the bowl with the lemon.
Place the potatoes in a saucepan and cover with cold water. Bring to the boil and cook for about 5 minutes, or until tender. Drain and, when cool, add to the lemon mix. Add the parsley, salt to taste, a good grind of pepper and 3 tbsp olive oil and mix the salad.
Preheat the barbecue to hot. Splash the chops with a little olive oil and shake off any excess. For nice criss-cross grill marks, place the chops on the grill bars and cook for 2-3 minutes. Rotate the chops 90 degrees and cook for a further 2-3 minutes. Turn them over and cook for 5 minutes or until done to your liking. Place the chops on a plate, cover with foil to keep warm and allow them to rest for 10 minutes.
Place a chop on each plate, drizzle with any juices, sprinkle with salt and place the salad half off and half on the chop.
