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20 mins to prepare
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15-20 mins to cook
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Serves 2
Ingredients
- 1 - Red chilli, deseeded and chopped
- 1 - Garlic clove, chopped
- 1 - Tablespoon dried oregano
- 1/2 - Tablespoon smoked paprika
- 1/2 - Tablespoon cayenne
- 1 - Tablespoon olive oil
- 1 - Tablespoon caster sugar
- 1/2 - Lemon, juiced
- 2 - Lean pork loin chops
- 2 - Tablespoon olive oil
- 1/2 - Lemon, juiced
- 75g - Baby spinach
- 1 - Pink Lady® apple, finely sliced and seeds discarded
- 1 - avocado, peeled, stoned and sliced
- 1 - Tablespoon black onion seeds
Full preparation
- 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.
- 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.
- 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.
- 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.
