Caribbean pork chop with green pesto and bread
easy
45 mins
45 mins
Ingredients
- 2 Chillies
- 1 untreated lemon
- 200 ml Oil
- 4 Pork medallions (approx. 70 g each)
- 4 released pork chops (approx. 100 g each)
- 1 (approx. 200 g) Courgette
- 1 TABLESPOON Mango chutney
- 1 TABLESPOON sweet mustard
- 8 pickled, dried tomatoes
- 1-2 Garlic cloves
- 1 Pot of basil
- 6 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON grated parmesan cheese
- 1 Baguette bread
- 7-10 Tbsp Nasturtium flowers
Directions
- 1
Carve the chilli lengthwise, remove seeds and cut finely. Wash lemon, cut peel into fine strips, cut rest into slices. Mix oil, chilli and lemon slices. Wash the meat. Clean and wash the zucchini, cut into 4 large pieces. Mix mango chutney and mustard.
- 2
Brush meat and zucchini with it thinly, let it soak in. Stick one pickled tomato each on the medallions and zucchini pieces. Peel garlic and chop roughly. Wash the basil, dab dry and, except for a little to garnish, puree with garlic and olive oil. Season with salt and pepper. Stir in parmesan. Cut baguette into slices at an angle. Spread the pesto on top. Put meat and zucchini on the hot grill. Cook for 6-8 minutes while turning. Brush with the chilli oil. Sprinkle with lemon peel strips before serving.
- 3
Cut baguette into slices at an angle. Spread the pesto on top. Put meat and zucchini on the hot grill. Cook for 6-8 minutes while turning. Brush with the chilli oil. Sprinkle with lemon peel strips before serving. Grill the baguette for about 3 minutes. Serve garnished with nasturtium blossoms
Nutrition Facts
650 kcal
37 g
35 g
45 g
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