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Pork chops with strawberries salsa

Author: Les Cultures de chez nous
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Baking
Portions 4
Freezing No
Ingredients
Preparation

Ingredients

  • 4 pork cutlets
  • 15 ml (1 tablespoon) of canola oil
  • For the marinade :
  • 45 ml (3 tablespoons) of olive oil
  • 30 ml (2 tablespoons) of balsamic vinegar
  • 15 ml (1 tablespoon) of pink pepper
  • 15 ml (1 tablespoon) of honey
  • For the strawberries salsa :
  • 45 ml (3 tablespoons) of olive oil
  • 30 ml (2 tablespoons) of ketchup
  • 15 ml (1 tablespoon) of balsamic vinegar
  • 15 ml (1 tablespoon) of freshly chop chive
  • 10 diced strawberries
  • ½ diced red onion
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Preparation

  • Prepare the cutlets by removing its fat.
  • In a sealed bag, pour ingredients for the marinade. Shake and add the cutlets. Marinate 1 hour at fresh.
  • Meanwhile, prepare the salsa by mixing all ingredients in a sealed container. Keep at fresh.
  • When cooking, pre-heat barbecue at medium-high heat or heat canola oil at medium-high heat in a large pan. Drain cutlets and throw the marinade. Cook over the hot and oiled barbecue grill or in the pan for 4 to 5 minutes over each sides, until the flesh gets a pink tint. Serve with slasa.

Chef's notes