Juicy Grilled Pork Chops

De Jamie Oliver · 40 min

Ingredientes

Preparación

1. Preheat the barbecue for direct cooking on high heat, about 260–290°C, and preheat for 15 minutes.
2. Remove the rind from the pork chops, along with half the thick layer of fat across the top, and score the remaining fat. Season all over with sea salt and black pepper.
3. Peel and quarter the onion, prick the chilli, and halve and destone the peaches, rubbing the cut sides with a little olive oil. Halve the lemon.
4. Grill the onion, chilli, peaches and lemon cut side down for 5 minutes with the lid closed, turning halfway, until charred and softened.
5. Once the chilli is cool, remove the seeds and stalk and finely chop it with most of the mint leaves (keep a few for garnish), the red onion and the peaches. Spread on a platter, squeeze over half the charred lemon juice and season.
6. Grill the whole leeks for 10 minutes with the lid closed, turning often, until blackened. Halve the zucchini lengthways. Deseed and core the capsicums and cut into 5 cm pieces. Grill all for 5 minutes, turning often, until soft. Transfer to a board.
7. Cook the pork chops for 7 minutes, turning halfway, then place them on the salsa and let rest.
8. Wash the parsley. Rub the feta with olive oil and black pepper, then press the parsley onto both sides. Grill for 5 minutes with the lid down, turning halfway, until the feta is soft.
9. Cook the couscous in a large serving bowl according to the packet instructions.
10. Peel the charred leeks, discarding the blackened skin, and roughly chop the soft middles with the capsicums and zucchini. Stir into the couscous.
11. Crumble the softened feta over the couscous, squeeze over the remaining charred lemon juice, drizzle with 2 tablespoons of extra virgin olive oil, mix and season.
12. Serve with the pork chops and peach salsa, garnished with the reserved mint leaves.

Resumido del vídeo de Jamie Oliver. Míralo para los detalles.

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