Healthy Recipe: BBQ’d Pork Chop
BBQ’d Pork Chop, tomato bake and grilled Mediterranean vegetables. Serves 2, approx. 45 mins.
BBQ'd Pork Chop
tomato bake and grilled Mediterranean vegetables.
Serves 2, approx. 45 mins.
- 2 trimmed pork cutlets
- 1 large cob of corn cut into 2 pieces
- 6 spring onions
- 2 slices of butternut pumpkin
- 2 rounds of sweet potato
- 2 slices of eggplant
- 4 small boiled chat potatoes
- 2 roma tomatoes
- ¼ cup of breadcrumbs
- 50g grated cheddar cheese
- 1 small red onion finely sliced
- 1 clove of chopped garlic
- Olive oil
- Salt & pepper
Lightly grease a small ovenproof dish with olive oil and layer the tomato, onion & garlic, season with salt & plenty of pepper. Then top with the cheese and breadcrumbs, place in a moderate oven for approximately 20mins or until the breadcrumbs start to brown.
Season the pork and place on a hot BBQ and only turn once the juices start to come out, cook the other side for another few minutes until it’s firm to touch and cooked through.
Lightly coat the vegetables with olive oil, season with salt & pepper, add pumpkin & sweet potato when the pork goes on the bbq. Wait a few minutes and turn the pumpkin and sweet potato before adding the eggplant and corn. After a few more minutes turn the eggplant and corn, the spring onion wont take long at all only takes a few minutes. So add the spring onion just as you turn the pork.
To serve, use a spatula to scoop out the tomato bake onto each plate, then arrange the vegetables and place the pork on top. Add some chutney or relish to finish.