Ingredients

• 4 pork loin chops, fat trimmed
• ⅓ cup pure maple syrup
• 1½ tbsp Dijon mustard
• 1 tbsp vegetable oil
• Freshly cracked pepper
• 1 red delicious apple
• 2 stalks celery, thinly sliced
• ¼ cup pecan nuts

Dressing

• 1½ tbsp olive oil
• 1 tbsp maple syrup
• 2 tsp lemon juice
• 2 tsp Dijon mustard
• Salt and cracked pepper, to taste

Method

Combine maple syrup, mustard, oil and pepper in a large flat container. Add chops and coat each side with marinade. Cover and allow to marinate in fridge for a minimum 1 hr or overnight, turning at least once during this time.

Prior to cooking the pork make the salad. Quarter and seed apple and slice. Combine apple in a bowl with celery and pecan nuts. Combine dressing ingredients in a covered container and gently shake. Pour dressing over salad and gently toss.

Cook pork chops on a lightly oiled barbecue or under grill on medium high heat for 2–3 mins each side (depending on thickness). Allow to rest a few mins before serving with salad and steamed new potatoes.

Score pork and rub with olive oil and salt.Heat covered bbq (outside burners only) to 250-300 degrees and place a shallow dish of water in the bbq (e.g. foil trays available from supermarkets)Place the pork in a roasting rack, place in covered bbq.Roast for approx. 30 mins and then turn burners to low.Pork will be cooked when juices run clear (approx. 30 mins per 500g)Rest for 10 minutes before carving.