Junior diners will enjoy this sweet and juicy combination as much as the grown-ups. This recipe forms part of the February 11 meal planner, created in partnership with New World.
Ingredients
| 4 | Pork loin chops (Main) |
| 2 | Garlic cloves, crushed |
| 1 | Lemon, zest and juice |
| 1 Tbsp | Chopped rosemary |
| 2 tsp | Olive oil |
| ½ tsp | Salt |
| 30 g | Butter |
| 4 | Nectarines, cut in wedges (Main) |
| 1 Tbsp | Honey |
| 1 packet | Broccolini, to serve |
Directions
- Rub the pork with garlic, lemon zest, rosemary, olive oil, salt and a good grind of black pepper. Cover and leave for 10-20 minutes.
- Grill the pork chops on the barbecue or pan-fry them for 3-5 minutes each side until cooked.
- Melt the butter in a hot frying pan and fry the nectarines until soft but not falling apart. Add the lemon juice and honey and stir gently to coat the nectarines.
- Serve the pork with the nectarines and their sauce. Steam some broccolini to accompany.