Paired with a bright fennel & grapefruit
salad for the perfect dinner for two.
Pork chop:
2x tomahawk pork chops, 375-425g
Salt and pepper
BBQ Sauce
Salad:
1x grapefruit, peeled and segmented
2x fennel bulbs, sliced in half and sliced thin (save fennel fronds for garnish)
2 handfuls pea shoots or arugula
1/2 cup shredded parmesan cheese
Grapefruit Dressing:
Juice from half a grapefruit
¼ cup extra virgin olive oil
2 tbsp white balsamic vinegar
1x small shallot, minced
1 tsp grainy mustard
Salt & pepper, generous pinch of each
For the Salad:
For the grilled pork chops:
Want to make this ahead of time? Slice the grapefruit and fennel, mix with the dressing and store in the refrigerator for up to an hour. Before serving, follow the rest of the instructions
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