BBQ Pork Chop with Fennel and Apricot Slaw
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BBQ Pork Chop with Fennel and Apricot Slaw
Recipe By Michael Weldon
Ingredients
2 Coles free range pork loin chops
sea salt
extra virgin olive oil
1 head of fennel, shaved
¼ cup dried apricots sliced
½ bunch watercress, picked
2 tbs extra virgin olive oil
½ lemon juice
1 tsp grain mustard
Garnish
extra lemon
extra mustard
Method
Heat a BBQ until it is smoking. Season the pork with sea salt and brush with a touch of olive oil. Place on the BBQ and cook turning only once until the meat is cooked to your liking. Once cooked allow the meat to rest for a couple of minutes.
In a large mixing bowl combine all dressing ingredients together along with the slaw ingredients and a pinch of salt.
Carve the pork chops off the bone and serve sliced back with the bone, then top with salad.
Finish with lemon and extra mustard.
