Moroccan Pork Chops with Avocado Salsa

Directions

• Preheat the oven to 180 degrees.
• Remove the pork medallions from their packaging and pat dry with some paper towel.
• Pour the olive oil onto a dinner plate and mix with the Moroccan seasoning.
• Rub the pork medallions into the olive oil and seasoning mix and allow to sit for 5 to 10 minutes.
• Season well with salt and pepper on both sides.
• Line a baking tray with baking paper and spread the four pork medallions evenly onto the tray.
• Bake for 10 minutes before turning the pork chops and cooking for another four minutes.
• Allow to rest on the tray.
• To make the Avocado Salsa, in a bowl add all the ingredients except for the lemon and lime.
• Squeeze the juice of the lemon and lime over the salsa mix and mix through gently.
• To serve:
• Add the spinach leaves evenly over the four plates, and stack the grated carrot onto the leaves.
• Spoon the Avocado salsa on top of the carrot.
• Allow the pork chops to rest for five minutes from the oven before adding to the plate.
• Top with a tablespoon of Greek yoghurt and serve immediately.
• Recipe Hints and Tips:
• Moroccan Pork Chops with Avocado Salsa is best made fresh just before serving, this recipe is not suitable for freezing.
• Any types of pork cut would work, but medallions are moist and tender and easy to eat.
• If you’re not keen on avocado, substitute with mango and a little chopped red chilli.