10 x 200 g pork chops
100 ml oil
seasoning
100 ml oil
seasoning
garnish
150 g parsley butter
200 g Straw Potatoes
1 bunch watercress
200 g Straw Potatoes
1 bunch watercress
method
1. Season and brush the chops with oil.
2. Brush the grill bars with oil, place the meat on the hottest part of the grill so that a criss-cross effect is marked on both sides of the chops, then move to a heat zone that will enable them to cook to the desired degree without burning.
3. Serve arranged on an oval dish, garnished with the Straw Potatoes and picked watercress with the parsley butter separately in a sauceboat on crushed ice.
2. Brush the grill bars with oil, place the meat on the hottest part of the grill so that a criss-cross effect is marked on both sides of the chops, then move to a heat zone that will enable them to cook to the desired degree without burning.
3. Serve arranged on an oval dish, garnished with the Straw Potatoes and picked watercress with the parsley butter separately in a sauceboat on crushed ice.
serving amount
serves 10
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