4 pork chops
250 g jar barbecue marinade
200 g basmati and wild rice
1 ripe mango, peeled and diced
4 spring onions, finely chopped
1 red pepper, deseeded
salt and freshly ground black pepper
250 g jar barbecue marinade
200 g basmati and wild rice
1 ripe mango, peeled and diced
4 spring onions, finely chopped
1 red pepper, deseeded
salt and freshly ground black pepper
method
1. Place the pork chops in a bowl with the marinade, mix to coat thoroughly and leave to marinate for at least 20 minutes if possible.
2. Meanwhile, cook the rice in lightly salted boiling water for 20 minutes, until just cooked. Drain and allow to cool.
3. Stir in the mango, spring onions, red pepper and seasoning to taste.
4. Preheat a grill/broiler lined with foil, a griddle or frying pan and cook the chops for 15 - 20 minutes, turning occasionally until cooked through.
5. Serve the chops on a bed of the rice salad.
2. Meanwhile, cook the rice in lightly salted boiling water for 20 minutes, until just cooked. Drain and allow to cool.
3. Stir in the mango, spring onions, red pepper and seasoning to taste.
4. Preheat a grill/broiler lined with foil, a griddle or frying pan and cook the chops for 15 - 20 minutes, turning occasionally until cooked through.
5. Serve the chops on a bed of the rice salad.
serving amount
serves 4
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