Prep Time:  25 minutes, plus marinating and resting        |        Cook Time:  20 minutes        |        Serves:  4        

Ingredients

• 4 Ironbark Pork chops
• 1 clove garlic, chopped
• 1 stalk rosemary, leaves chopped
• Zest of 1 lemon
• 1 tbsp olive oil

Salsa:

• 2 long red chillis
• 100g Deli Originals Spanish Stuffed Green Olives, drained then sliced or chopped
• ½ small red onion, finely chopped
• 1 tbsp olive oil
• 2 tsp Remano Speciality White Wine Vinegar
• 1 punnet cherry tomatoes
• 1 lemon, sliced
• Olive oil, for brushing

Method

1. Place the pork in a mixing bowl with the garlic, rosemary, lemon zest and olive oil. Season well and stir to coat. Cover with cling film and refrigerate for at least an hour, or up to overnight.
2. For the salsa, place a chargrill or bbq over a high heat. Grill the chilli on all sides until charred all over. Wrap in foil for 5 minutes. This will make the charred skin easy to remove.
3. Remove and discard the stalks and skin from the chillies. Cut in half lengthways and scrape out the seeds. Roughly chop the flesh and place into a small bowl with the olives, red onion, oil and vinegar. Season well and stir to combine.
4. Remove the pork from the fridge 30 minutes before cooking. Place a chargrill or bbq over a medium-high heat. Grill the pork for 4 minutes on each side or until cooked through. Set aside to rest for a few minutes.
5. Brush the cherry tomatoes and lemon slices with olive oil. Grill for a few minutes until nicely charred.
6. Serve the rested pork with the salsa, tomatoes and lemon.