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For the salsa

Nutrition: per serving

  • kcal473
  • fat35g
  • saturates16g
  • carbs2g
  • sugars1g
  • fibre1g
  • protein37g
  • salt0.66g
    low

Method

  • step 1

    Season the chops all over with salt and pepper. Make a slit between the bone and meat in each chop, then push a sliver of garlic and small sprig of rosemary into each.

  • step 2

    For the salsa, put the peppers in a mini chopper or food processor with the garlic, chilli, mint and lemon. Blitz until finely chopped, but not puréed. Add the oil and blitz briefly to mix. Tip into a bowl and leave at room temperature until serving time.

  • step 3

    Grill or barbecue the chops for 5-7 mins each side until brown, then serve on a platter with the salsa (stir before serving).

Recipe from Good Food magazine, June 2011

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