There is this wonderful website (well, Instagram) I follow called What to Cook.
It is by a father/daughter team where he cooks really simple, fresh and fun food and she takes great photos of the food. They look like they have so much doing it and they are obviously eating well.
I have only cooked one of their recipes (this one) though I have a bunch more lined up. Its modern, bistro-quality food and during the week, that’s just fine.
I let this marinate for two nights before BBQing and together with the salad, a bottle of white we opened and my favourite travelling companion Nat, we had a perfect weeknight in.
4 large pork chops,
1 Thai chilli, finely diced
1 tbsp fresh ginger, diced
1 clove garlic, diced
½ c fresh thai basil leaves
Pinch of salt
Juice of 1 lime
1 bunch butter lettuce, leaves torn
2 vine-ripened tomatoes, sliced
1 oxheart tomato, sliced
2 baby cucumbers, sliced
½ cup bean sprouts
¼ cup fresh mint leaves
3 tbsp lime juice
1 tbsp fish sauce
2 tsp palm sugar, grated
- Place the chops in a dish, then add the chilli, ginger, garlic, salt Thai basil, lime juice, cover and marinate in the fridge for 2 hours (or as long as you want).
- Preheat your BBQ over a high heat. Once preheated, BBQ the chops until cooked and then cover with foil and rest for 5 miutes.
- To serve; assemble the salad on the plates and drizzle with the dressing. Add the chops and (in their words) “enjoy”!