Barbecued Curried Pork Chops with Warm Noodle Salad
This is a fantastic pork recipe, which can also be pan cooked inside. Why not try using this marinade on diced pork and thread onto wooden skewers as tasty kebabs.
2 people
20 minutes
45 minutes
Ingredients
- 3 tbsp Natural Yogurt
- 2 - SuperValu Quality Irish Pork Chops
From the Store Cupboard
-
1
tsp
Chilli Powder
-
1
tbsp
Curry Powder
-
1
tbsp
SuperValu Olive Oil
Warm Noodle Salad
-
1
bag
SuperValu Cooked Noodles
-
50
g
SuperValu Sugar Snap Peas
-
1
large
SuperValu Tomato
cut into wedges
Method
- In a medium sized mixing bowl, mix together the curry powder and yogurt.
- Add the pork chops, mix well to ensure they are thoroughly coated and cover tightly with cling film.
- Leave to marinate for at least 30 minutes. (They can marinate over night if you want to prepare in advance).
- Preheat the barbecue and then cook the pork chops on both sides for 3-4 minutes until golden brown.
- Move the chops to a cooler part of the barbecue and continue to cook for a further 5-6 minutes until the pork chops are cooked through.
Warm Noodle Salad
- Heat a large wok with 1/2 tablespoon olive oil.
- Add in the red onion, sugar snap peas and the tomatoes and cook for 3-4 minutes until just softened.
- Add in the noodles and mix well.
- Mix together the remaining oil with the chilli powder and pour this over the vegetable and noodle mixture.
- Season accordingly and serve immediately with the pork chops.
