Chops Recipe
This is for you, dear sharers. Pre-chop bites followed by a heady mix of beef, pork and lamb chops piled high on charcoal-grilled flatbreads with a choice of side each.
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Ingredients
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For the Chops
For the Flatbreads
For the Side Dishes
Method
Preparing the Chops
Marinate the Chops
In a large bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper. Add the beef, pork, and lamb chops to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 1 hour, or overnight for best flavor.
Grill the Chops
Preheat your charcoal grill to medium-high heat. Remove the chops from the marinade and allow excess marinade to drip off. Grill the chops for about 4-5 minutes on each side, or until they reach your desired level of doneness. Transfer to a plate and let them rest for 5 minutes before slicing.
Making the Flatbreads
Prepare the Dough
In a large mixing bowl, combine all-purpose flour and salt. Gradually add water and olive oil, mixing until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth.
Preparing the Side Dishes
Assemble the Salad
In a large bowl, combine mixed salad greens, cherry tomatoes, cucumber slices, and crumbled feta cheese. Drizzle with balsamic vinaigrette and toss gently to combine.
