06

Sep

Grilled Pork Chops with Peach & Blueberry Salsa (Vege option substitute pork for sweet potato slices)
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Grilled Pork Chops with Peach & Blueberry Salsa (Vege option substitute pork for sweet potato slices)

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Course Main Dish, Platter
Cuisine Modern Australian
Servings 4

Ingredients
  

  • 4 pork chops or cutlets
  • 1 1/2 cups fresh blueberries
  • Zest and juice of 1 lime
  • 1 large peach peeled and finely diced
  • 1 small shallot finely chopped
  • 3 tablespoons chopped fresh basil
  • 3 tablespoons chopped fresh chives
  • 2 tablespoons orange marmalade with 1/4 teaspoon of paprika mixed in
  • 1 tablespoon olive oil

Instructions
 

Let pork stand at room temperature 30 minutes.

  • Coarsely chop half of blueberries.

Whle the pork comes to room temperature make the salsa

  • Toss chopped blueberries with whole blueberries and remaining ingredients. Add salt and pepper to taste.
  • Serve immediately, or cover and chill up to 24 hours.

For the pork

  • Season well and grill on a BBQ or Griddle over a medium high heat until cooked to your liking. Let rest for 5 minutes
  • Arrange pork on a serving platter, and top with Blueberry-Peach Salsa.
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