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.
-
15 minMain dishpork fillet steak, wok sauce ketjapmarinadesesam, egg noodles, fresh ginger, (peanut) oil, Asian vegetable shiitake cucumber, bunch onion, salted cashew nuts,sweet soy-sesame pork strips with noodles -
30 minMain dishsolid potatoes, olive oil, garden peas, victoria perch fillet, fish spices, mustard, whipped cream, rosemary,rosemary potatoes with victoria perch -
120 minMain dishsugar, vinegar, baking flour, floury potatoes, celeriac, shallots, mushroom melange, sunflower oil, dragon, lemon, salmon fillets, White wine, truffle oil, flat leaf parsley,salmon with cauliflower on potato-celeriac puree -
240 minMain dishvine tomatoes, garlic., balsamic vinegar, extra virgin olive oil, sea salt and freshly ground black pepper, crumbly boiling potato, whipped cream, fresh parsley, milk, fresh chives, fresh coriander,gazpacho (cold tomato soup) with herb oil and potato cream
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it