Latest Laois Recipe: BBQ Pork Ribs with Greek Salad

Barbecued Pork Chops with a Greek Salad

TASTY QUALITY MARK PORK RECIPES FROM BORD BIA

Serves 4

4 pork chops

2 tablesp. rapeseed or olive oil

Zest and juice of ½ lemon,

½ teasp. fresh rosemary, chopped

½ teasp. fresh thyme leaves, chopped

2 garlic cloves, peeled and chopped

Salt and freshly ground black pepper

Greek Salad

4 tomatoes, cut into wedges

½ cucumber, peeled and sliced

10 Kalamata black olives, pitted and sliced

½ small red onion, sliced

6 tablesp. olive oil

½ teasp. honey

1 teasp. dried oregano

2 tablesp. red wine vinegar

100g feta, crumbled or cubed

To serve: Crusty bread or potatoes

To prepare the chops: Combine the olive oil, lemon zest, juice, rosemary, thyme and garlic. Pour over the pork chops and leave to marinade for 10 minutes or longer if you have time.

To prepare the salad: Place the tomatoes, cucumber, olives and red onion in a large bowl. Whisk together the olive oil, honey oregano and red wine vinegar and season with salt and freshly ground black pepper. Pour half of the dressing over the salad.  Scatter the feta cheese on top and drizzle over the rest of the dressing.

To cook the chops: Heat a griddle pan or barbecue.  Season the chops with salt. When very hot cook the chops for 4-5 minutes on each side.

To serve: Serve the chops with the Greek Salad and some crusty bread or potatoes.