Pork Chop & Kimchi Slaw
Summery pork chop recipe with a kimchi slaw, using British, free-range pork.
Make sure your griddle pan or BBQ is smoking hot.
Remove the rind from your pork chop with a sharp kife, rub a little olive oil onto the chop and season well with salt and pepper.
Place on the grill skin side first to render some of it's fat. Be careful if you’re doing this on the BBQ, as the fat will agitate the flames and become quite smoky.
Once the fat is rendered, cook your chop on each side for about 3 minutes.
Rest under kitchen foil for 5 minutes before serving.
For the kimchi slaw: