2 JAZZ™ apples, peeled (skin on optional) and diced
½ cup mayo
2 tbs grain mustard, and extra grain mustard to serve
½ bunch chives (chopped into 1 cm pieces)
1 lemon, juice
sea salt
black pepper
METHOD
In a large pot of cold water add the potatoes with a pinch of salt. Cook over a medium-high heat until the potatoes are cooked through and soft. Strain and allow to steam for 5 minutes.
Heat a bbq until smoking. Start cooking the pork chop in the skin by holding it with your tongs. Cook until the skin starts to crisp up and the fat renders. Place the chops back onto a plate and season the meat with sea salt and a drizzle of oil. Place on the grill and cook for 2 ½ minutes on each side or to your liking. Once cooked rest for 5 minutes.
In a bowl combine the potatoes, JAZZ™ apples, mayo, mustard, lemon juice, chopped chives, a pinch of salt and pepper. Mix together until combined.
To serve, place a pile of potato salad onto a plate. Serve the pork chop next to the potatoes with a spoon of your favourite mustard.
4
10 mins
