Ingredients
Pork chop:
2x tomahawk pork chops, 375-425g
Salt and pepper
BBQ Sauce
Salad:
1x grapefruit, peeled and segmented
2x fennel bulbs, sliced in half and sliced thin (save fennel fronds for garnish)
2 handfuls pea shoots or arugula
1/2 cup shredded parmesan cheese
Grapefruit Dressing:
Juice from half a grapefruit
¼ cup extra virgin olive oil
2 tbsp white balsamic vinegar
1x small shallot, minced
1 tsp grainy mustard
Salt & pepper, generous pinch of each
Instructions
For the Salad:
- Prepare the ingredients for the dressing and mix. Set aside.
- Prepare the ingredients for the salad. Leave the pea shoots and shaved parmesan cheese out until ready to serve. Then toss everything with the dressing. Keep in the fridge until ready to serve.
For the grilled pork chops:
- Season pork chops with salt and pepper and drizzle with olive oil.
- Heat grill to high (450F)
- Once hot, grill pork chops about 8-10 minutes per side or until an instant read thermometer comes out at 165F or until desired doneness.
- In the last minute of cooking, brush on bbq sauce and grill for another minute to caramelize.
TIPS
- Want to make this ahead of time? Slice the grapefruit and fennel, mix with the dressing and store in the refrigerator for up to an hour. Before serving, follow the rest of the instructions