BBQ Thai Basil and Ginger Pork Chops (with Tomato Salad)

Serves: 4

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

Tomato salad

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

Salad dressing

3 tbsp lime juice
1 tbsp fish sauce
2 tsp palm sugar, grated


  1. 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).
  2. Preheat your BBQ over a high heat. Once preheated, BBQ the chops until cooked and then cover with foil and rest for 5 miutes.
  3. To serve; assemble the salad on the plates and drizzle with the dressing. Add the chops and (in their words) “enjoy”!

Andalusian Pork

Serves: 4

What a simple, gutsy dish!

The Spanish certainly do have some fun with their food and after a day marinating and then chargrilled on a really hot grill, this pork is sensational.

And it’s healthy. Ha!

I’ve cooked this and served this a few times over the years though last night it was with eggplant chips, some steamed sugar snaps and a great Bobby Flay Spanish Potato Salad.

A great end to the week and fuel for the start of the new working year. Here is to 2016!


2 tbsp paprika
1 tsp dried oregano
1 tsp dried thyme
1 clove garlic, crushed
1 tbsp coarse sea salt
1 tbsp olive oil
500g pork fillet, trimmed of any fat
2 lemons, cut into wedges, to serve


  1. Mix the paprika, oregano, garlic and salt with the olive oil to make a thick paste.
  2. Spread the paste evenly over the pork, cover and marinate in the fridge for 24 hours.
  3. Cut the meat on the diagonal, around 2cm thick.
  4. Heat a griddle, heavy frying pan or a grill until very hot. Cook the pork for 3 – 4 minutes on each side until cooked through.
  5. Serve at once with the lemon wedges.