A nice hint of heat with piri-piri is cooled by the refreshing tang of Pink Lady® apple.
Full preparation
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Put the chilli, garlic, oregano, smoked paprika and cayenne pepper into a coffee grinder or whiz with a hand blender until finely chopped. Add the oil, sugar and lemon juice and blitz again until a coarse paste.
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Put the pork chops in a freezer bag, add the spice paste and massage to coat in the marinade. Set aside for at least 30 minutes.
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Heat the grill or bbq to hot. Cook the pork chop for 15-18 minutes turning halfway until lightly charred and cooked through. Remove from the heat; loosely cover with foil and leave to rest for 5 minutes.
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Meanwhile in a bowl whisk together the oil and lemon juice. Season generously. Put the spinach, apple and avocado in a bowl and gently toss with the dressing. Sprinkle with the onion seeds and serve with the pork.
