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| Estimated Times |
Preparation time: 20
Cooking time: 16
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Ingredients
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servings
| 4 | pcs. | Pork chop ~600 g |
| 6 | pcs. | Dried apricots ~60 g |
| 1 | tbsp | Fresh ginger ~5.3 g |
| 1 | tsp | Sea salt ~5.5 g |
| 0.25 | tsp | Black Pepper ~0.5 g |
| 250 | g | Green asparagus |
| 1 | tbsp | Rape seed oil ~13.7 g |
| 125 | g | Baby spinach |
| 1 | pcs. | Lemon ~100 g |
| 1 | tbsp | Olive oil ~13.7 g |
| 1 | tsp | White sugar ~4.5 g |
| 1 | pcs. | Baguette ~225 g |
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Directions
Cut a flap into each chop or ask the butcher to do it for you.
Coarsely chop the apricots and mix with the grated ginger, salt and pepper. Divide the filling between the chops. Close with a toothpick or trussing needle. Season the chops with salt and pepper.
Grill the stuffed chops for approx. 8 mins. on each side, turning a few times. Grilling time approx. 16 mins.
Snap off and discard the woody ends of the asparagus spears. Brush the asparagus with the oil and season with salt and pepper. Grill for a few minutes until browned. They should still be 'al dente'.
Rinse and drain the spinach. Grate the rind of half of the lemon with a julienne grater. Shake 1 tbsp lemon juice (serves 4) with oil and sugar.
Arrange the spinach on a dish and place the asparagus on top. Pour over the dressing and sprinkle with lemon rind.
Serve the spinach dish with the grilled chops.
Tip
Pork chops can be grilled without filling. Grilling time is approx. 8 mins. for a 2 cm thick chop. Pork neck chops, 2 cm thick with flap, can be used instead of pork chops.
Nutritional data
545 Kcal Per Serving
F: 24 g, P: 38 g, C: 46 g, DF: 5 g
2,181 Kcal (155 Kcal/100 g)
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