BBQ Cajun Pork with Pineapple Salsa

SERVES 4 | 10 MINS PREP | 10 MINS COOK TIME

INGREDIENTS

4 NZ pork steaks or chops, 2cm thick

1 Tbsp olive oil

1 tsp salt

1 Tbsp cajun seasoning

Pineapple salsa

Half a fresh pineapple

100g cherry tomatoes

Handful of fresh basil

1 spring onion

To serve

Home made potato wedges

Sour cream

METHOD

Coat pork steaks in olive oil, salt and cajun seasoning until covered all over.

To make the salsa, finely chop the pineapple, tomatoes, basil and spring onion. Mix together in a bowl, cover and store in the fridge until ready to use.

Preheat a pan, griddle pan or BBQ plate to a medium-high heat. Cook pork on one side without turning for 6 minutes. Turn over once and allow them to cook for 2 more minutes on the other side. If your pork is thicker than 2cm, cook it for longer on the second side. Take the pork chops straight off the heat and place on a plate to rest for two minutes. This allows the juices to settle and they will be lovely and tender.

Serve the pork chops immediately after resting with fresh pineapple salsa on top and a side of hot wedges with sour cream.