A nice hint of heat with piri-piri is cooled by the refreshing tang of Pink Lady® apple.
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.