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Beetroot and yogurt marinated pork chops
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6 pork chops
handful flat leaf parsley leaves, to serve
2 large beetroots, peeled and grated
1 garlic clove, crushed
2 tbsp clear honey
200g natural yogurt
1 tbsp fennel seeds
1 tbsp rapeseed oil
200g pearled spelt
2 fennel bulbs, finely chopped
15g oregano, leaves picked
1 tbsp clear honey
3 tbsp cider vinegar or lemon juice
4 tbsp cold-pressed rapeseed oil
4 tbsp golden linseeds
1. For the marinade, mix all the ingredients together in a large bowl. Coat the pork chops in the mixture and cover with cling film. Leave to marinate in the fridge for 24 (or up to 48) hours.
2. To make the salad, cook the pearled spelt according to pack instructions. Drain and set aside to cool, then toss with the remaining ingredients and season. Set aside until ready to serve.
3. Prepare the barbecue for direct cooking (or set a griddle pan over a high heat). Lift the pork chops out of the marinade, wiping off and discarding the excess, and put directly onto the grill (or griddle pan). Cook for about 5 minutes on each side, or until cooked to your liking. Season the chops and allow to rest for 2-4 minutes before putting them back on the heat to warm through quickly (this allows you to rest the pork and still serve it hot off the grill). Serve with the spelt salad and top with a few parsley leaves.
This recipe first appeared in Waitrose Food, July 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in July 2017.