Mad Butcher's Butcher Est. 1971

+09 521 0903

Italian-style grilled pork chops


- 4x pork chops 1 cm thick
- Oil
- 1 tsp fresh basil leaves
- finely chopped
- ½ tsp fresh oregano
- finely chopped
- 2 tsp fresh parsley
- finely chopped
- Rind of one lemon
- 3x cloves garlic
- finely chopped
- 2 tsp sundried tomatoes
- finely chopped (optional)
- 4 tbsp olive oil
- Salt/pepper
- Parmesan cheese to garnish
- 3 tbsp lemon juice
- Finely grated zest of 2 lemons
- 3 tbsp extra virgin olive oil
- 6x medium courgettes
- A small bunch of fresh mint or basil leaves chopped if necessary
- 1x fresh chilli
- sliced
- Parmesan to serve (optional)
Serves :
Cooking time:


1.  Mix all the ingredients for the paste in a food processor, or with mortar and pestle. Cover the chops with the paste and marinate for 20 minutes in a plastic bag or covered dish.

2.  Heat the barbeque  to medium high heat, oil and place chops on the grill. Grill for 5 minutes. Turn chops over and grill another 5 minutes.

3.  Allow to rest off the heat covered loosely with aluminum foil for 5 minutes before serving.

Courgette, mint and chilli salad

1.  In a small jug, whisk together the lemon juice, zest, season with salt and pepper then slowly whisk in the olive oil.

2.  Thickly slice the courgettes and place in a flat dish. Pour over the marinade and leave to marinate for ten minutes.

3.  Remove the courgettes from the marinade and reserve as dressing.

4.  Heat a barbecue or grill and cook the courgettes for 1-2 minutes on each side. Cool.

5.  Arrange on a serving dish and scatter over the mint or basil and fresh chilli then spoon over the reserved marinade.

6.  Finish with shavings of parmesan if liked and freshly ground pepper.

Recipe from New Zealand Pork 


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