A kick of ginger, citrus and garlic. Obviously this would work brilliantly with chicken too!
2 Pork chops
Grated zest of 1 lemon and 1 small orange plus grated knob of ginger and garlic cloves to taste.
Juice of the lemon, glug of olive oil, tsp honey, a dash of sea salt, freshly ground pepper
Combine ingredients and leave for at least an hour, turn meat occasionally to coat well.
Throw on your barbecue or in a sizzling frying pan until cooked, turn to brown evenly.
Served this with reheated left over stuffed mushrooms, courgette chunks and carrot ribbons lightly sautéed. (I started peeling carrots and was considering chunks or rings? Then thought I’ll just carry on using the vegetable peeler – simple and still had a bit of crunch.