Grilled iberico pork chop salad
Juicy Iberico pork chops grilled with onion, tomato, and green pepper, then tossed with fresh salad leaves and a splash of beer.
What you need
How Maurice does it
- 1
Rub the Iberico pork chops with olive oil, salt, crushed garlic, and fresh rosemary.
- 2
Slice the onion, tomato, and long green pepper. Drizzle lightly with olive oil.
- 3
Pour a small splash of beer over the pork for extra flavour.
- 4
Place the pork chops, onion, tomato, and pepper on a hot BBQ. Grill until the vegetables are softened and charred, and the pork is cooked through. Flip everything once.
- 5
Remove everything from the grill. Combine the grilled vegetables with the pork in one bowl and mix.
- 6
Spoon the pork–vegetable mix over a bed of salad leaves. Finish with a little extra olive oil if you like.
- 7
Serve warm, straight from the grill.
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