Filter
Reset
Sort ByRelevance
ChristinaW
Shoulder chops with hazelnut-herb salsa on the barbecue
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Rub the pork chops with 1 tablespoon of olive oil, salt and pepper. Chop the hazelnuts coarsely with a knife.
-
Put the hazelnuts in a bowl and mix with the parsley, coriander, arugula, remaining olive oil and the lemon juice into a salsa. Season with salt and pepper.
-
Grill the pork chops for about 5 minutes per side on the barbecue and serve them together with the salsa.
-
30 minMain dishbroth with beef, fine frozen garden peas, something crumbly potatoes, beef smoked sausage, fresh flat parsley, pea soup vegetable,Quick pea soup -
15 minMain disholive oil, small onion, cloves of garlic, red pointed pepper, cherryto, black beans (canned), corn granules (can, drained), Mexican spices, egg, tortilla chips,mexican beans with egg -
35 minMain dishpeanut oil, sweet potato, unsalted butter, beef bavette, garlic, fresh thyme, green asparagus, mild olive oil,bavette with grilled asparagus and sweet potato chips -
40 minMain dishham raw ham, soft goat's cheese 55, medium sized egg, sage, frozen puff pastry, cranberry compote, medium oranges, extra virgin olive oil, mixed salad, fresh cucumber mix raw vegetables,goat cheese with cranberry compote
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it