Ingredients Checklist
- 4 thick cut pork chops
- 4 tbsp olive oil
- 4 plums, halved
- 80g Danish feta
- 1/3 cup mint leaves
- Sea salt & cracked black pepper
DRESSING
- ½ red onion, finely chopped
- 1 garlic clove, finely chopped
- 2 tsp chopped oregano
- 1 tbsp whole grain mustard
- ¼ cup red wine vinegar
- ½ cup olive oi
Instructions
- Pat dry chops and generously salt on both sides. Place onto a wire rack set over a tray and place in the refrigerator for 3 hours.
- Preheat BBQ to high, remove chops from the refrigerator and whisk together dressing ingredients in a small bowl.
- Brush cut sides of plums with olive oil and grill, cut side down, for 3 minutes. Cut into wedges and set aside.
- Drizzle chops with remaining olive oil, season with pepper and grill for 4 minutes on both sides. Set aside to rest for 5 minutes.
- Place chops and plum wedges onto individual plates and scatter over crumbled feta and mint leaves.
- Spoon over the dressing and serve.
