Chops are the ideal quick meal: they are faster to cook than a large joint and, of course, the perfect choice for a braai.
Lamb chops are best served medium rare, which means they will be nice and juicy, but pork should always be cooked through, though it is best not to overcook them as they will dry out.
Pork chops with pear and potato
Serves 4
45ml chopped fresh rosemary
10ml chopped garlic
1 lemon, the rind pared with a potato peeler and then juiced
80ml olive oil
Salt and pepper
3-4 pears, peeled, cored and cut into wedges
400g pink fir potatoes, cut into chunks
4 generous large pork loin chops
a bunch of fresh sage
Combine the rosemary, garlic, lemon rind and juice, olive oil and seasoning and mix well.
Place the pears and potatoes in an ovenproof casserole and pour over half the oil mixture. Toss to coat well.
Rub the remaining oil mixture into the chops and place on top of the pear mixture. Roast at 180°C for 30 minutes.
Turn the chops over and sprinkle with sage. Return to the oven for another 20-30 minutes until the potatoes are soft and the chops and cooked through.
Lamb chops and strawberry salad
Serves 4-6
12 lamb chops
80ml olive oil
45ml lemon juice
5ml Dijon mustard
10ml honey
60ml chopped mint
Salt and pepper
200g asparagus spears
200g fine green beans, trimmed
Wild rocket leaves
300g strawberries, halved
200g feta cheese, cubed
45ml pine nuts, lightly toasted
Place the chops in a flat, shallow container.
Combine the olive oil, lemon juice, Dijon mustard, honey, mint and seasoning and mix well. Pour half the mixture over the chops and rub in well.
Set aside to marinade until required.
Blanch the asparagus and green beans in boiling water until just tender then refresh under cold water. Drain well.
Pour half the remaining dressing over the asparagus and beans. Line a serving plate with rocket leaves. Scatter over the beans, asparagus, strawberries, feta and pine nuts.
Remove the chops from the marinade and cook on a griddle pan until golden brown and cooked.
Add to the salad and serve while chops are still warm.
Sunday Tribune