Recipe for 4 people
Preparation approx. 60 minutes
Nutritional values per serving
- Fat: 31.0 g
- Carbohydrates: 38.9 g
- Protein: 72.7 g
- Dietary fiber: 8.3 g
- Calorific value: 728.0 kcal
- 4 pork stick chops, approx. 300 g each
- 4 medium-sized tomatoes
- 1 green pepper
- 1 yellow pepper
- 1 green chili pepper
- 1 red onion
- 30 g dark olives
- 30 g green olives
- 2 tbsp balsamic vinegar, light
- 1 tbsp parsley, finely chopped
- 1 tbsp basil, finely chopped
- coarse sea salt
- 1 small ciabatta bread, approx. 250 g
Grilled pork chop with Mediterranean olive salsa : Preheat the oven to 180 °C.
Put 4 tomatoes in boiling water for 8 seconds and then immediately rinse in cold water. Peel off the tomato skin with a small knife.
Quarter and core the tomatoes. Then cut the tomato fillets into small cubes and place in a bowl.
Place 1 green and 1 yellow bell pepper on a baking sheet and place in the preheated oven for about 20 minutes. The skin of the peppers is said to blister and turn black. Take out of the oven and cover with a kitchen towel and let cool down.
In the meantime, cut 1 green chilli in half lengthways, remove the stem and seeds and finely dice or chop the halves.
Peel and halve 1 onion and cut into fine cubes.
Heat 1 tablespoon extra virgin olive oil in a pan and sauté the chili and onion cubes. Add the steamed cubes with 2 tablespoons of extra virgin olive oil to the tomatoes.
Remove the skin, stems and seeds from the peppers.
Cut the pulp into small cubes. Remove 30 g each of dark and green olives from the stone and roughly chop. Add the peppers and olives to the tomatoes. Mix
everything together and season with seasoning mix and 2 tablespoons of light balsamic vinegar. Before serving, add 1 tablespoon of finely chopped parsley and 1 tablespoon of finely chopped basil.
Season 4 stick chops with coarse sea salt and spice pepper and grill on each side for about 10 minutes on a medium heat. They should be well browned and cooked through.
Serve the grilled chops with the salsa and the crispy ciabatta.