Cooking Chops
Cooking times will vary depending on how well you like your chops and steaks done but on the whole, they should be cooked on a high but not scorching heat. They work best on a ridged cast-iron grill pan. Poke the chop with your finger when you think it’s done (only a couple of minutes or so on each side), it should still feel a little squidgy inside and not be very springy (otherwise it’s overdone).
Salsa Verde
This is a fabulously versatile green herb sauce great with char grilled or barbequed chops and leg steaks, it’s also good with roast chicken and grilled fish.
1 garlic clove
1 tsp mustard (Dijon or English)
Big bunch flat leaf parsley
20 basil leaves
A few drops of lemon juice
3-4 sprigs tarragon or mint
2-3 tbs good olive oil
5 anchovy fillets
Pepper
1 tsp capers
Into the small bowl of a food processor place herbs, anchovies and capers then chop until roughly done. Crush the garlic into processor; add mustard, sugar, lemon and pepper with some of the olive oil. Chop again until it’s of a good thick, not too gloopy texture. Add more olive oil and lemon juice to get the flavour and texture you like. Eat right away.
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