Ingredients

800 g pork chops (spare rib)

4 potatoes

200 g Podravka green peas (frozen)

1 Vegeta Twist grill

2 tbs mascarpone cheese

60 g butter

1 sprig of rosemary

a few leaves of sage

We used

Vegeta Grill BBQ meat

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons45 min

• 1 Rub the pork chops with Vegeta Twist. Arrange in a tray, cover with a couple of spoons of oil and leave in the fridge to marinate for about 2 hours. Remove from the fridge and leave at room temperature for at least 35 minutes before cooking.
• 2 In the meantime, peel the potatoes, cut in half and then each half potato in quarters, add to a pot of boiling salted water, and cook for 7 minutes. Drain and put on the side until you are ready to grill.
• 3 Cook green peas in boiling water for 5 minutes, drain and lightly mash, adding 30 grams of butter and 2 spoonfuls of mascarpone cheese. Stir to blend.
• 4 Cook the chops on the hot grill on both sides, allowing about 7 minutes for each side.
• 5 Firmly tie a sprig of rosemary and sage leaves with a piece of string or thread and use as a brush to baste the chops with melted butter until the pork is a nice golden colour.