BBQ Pork Chop with Pineapple, Chilli & Lime Sauce
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BBQ Pork Chop with Pineapple, Chilli & Lime Sauce
Recipe by Michael Weldon
Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients
San Remo Bow Tie Pasta, 400g
2 cups Jalna Organic Biodynamic Dairy Yoghurt
2 eggs
3 garlic cloves, minced
1 bunch fresh dill, finely chopped
500g lamb mince
1/2 cup pine nuts
1/3 cup currants
1 tsp cumin seeds
Coles sea salt, to taste
Coles black pepper, to taste
2 tbs butter
1 lemon, zest and juice
Method
Score the fat on the pork chops and drizzle with extra virgin olive oil. Sprinkle with salt.
Heat a barbecue or grill pan to medium-high heat. Cook the pork chops until golden and cooked through, turning halfway. Remove from the heat and set aside to rest.
In a separate pan, heat oil and sauté the red onion until softened.
Add the diced pineapple to the pan and stir. Add the garlic, ginger, and red chilli, stirring to combine.
Continue cooking until the pineapple softens and begins to caramelize.
Stir in the lime leaves, brown sugar, and fish sauce. Cook the mixture down until the sauce thickens and becomes glossy.
Turn off the heat and add the lime juice, stirring to combine.
To serve, place the pork chop on a plate and sprinkle with salt. Spoon the pineapple and fish sauce dressing over the top and garnish with freshly sliced coriander leaves.
