Miguel’s Spice-Rubbed Grilled Pork Chops & Asparagus with Garlic Herb Butter
Miguel's been busy in the kitchen. Check out his simple and delicious Spice-Rubbed Pork Chops inspired by the flavours of Spain. Quick to make and delicious to taste, this easy to follow recipe is ideal to impress dad this Father's Day! And if you're feeling lucky, be sure to enter the competition to go in the running to win the ultimate BBQ prize pack!
Miguel's Spice-Rubbed Grilled Pork Chops & Asparagus with Garlic Herb Butter
Rating: 3.2/5 (556 voted)
4 Pork loin cutlets, rindless and untrimmed
1 tbsp olive oil
1 tsp sherry vinegar
2 bunches asparagus, ends trimmed
Serve with your favourite oven fries and fresh baby gem lettuce salad
Garlic Herb Butter
250g salted butter, softened
2 garlic cloves, minced
1 tbsp finely chopped fresh soft herbs such as oregano, chives or parsley
1 tsp sea salt flakes
1 garlic clove, minced
2 tsp smoked Spanish paprika
1/2 tsp Cajun spice, to taste
2 tsp finely chopped fresh oregano
½ tsp finely grated lemon rind
1 tsp sea salt flakes
¼ tsp freshly ground black pepper
To make the Spanish rub: Start by combining the garlic, oregano, smoked paprika, Cajun spice, lemon, salt and pepper in a bowl, then rub the mixture into the pork chops. Leave to marinate on a covered shallow plate at room temperature for 30 minutes before grilling.
To make the garlic butter: While marinating, put the butter, garlic, herbs and salt into a medium bowl, mixing together until evenly combined. Lay a piece of plastic wrap on a bench and spoon the mixture into the centre. Spread into an even line about 12cm long. Fold the plastic wrap over the butter mixture and roll into a log shape. Twist the plastic wrap at either end of the log to tighten and compact - creating an even shape. Place in the fridge, or freezer, until needed. (Tip: Garlic butter will keep for about a week in the fridge and up to 6 months in the freezer!)
Pork Chops: after at least 30 minutes, preheat George Foreman® Smokeless Grill to medium-high. Lightly oil the pork chops, then transfer to a hot grill and cook to your liking. When done, put the chops on a plate and allow to rest for 5 minutes.
Meanwhile, add the asparagus to the grill for 2-3 minutes, turning until bright green and slightly tender, but still with crunch.
Grab the garlic butter from the fridge, slicing into 1cm-thick medallions and serve with the pork chops, asparagus, fries and gem lettuce salad.