I was given some Za’atar in a hamper full of lots of foodie goodies a couple of weeks ago. It’s not something I’d ever used before, but after a little googling and chatting to people about how best to use it, I came up with this.
- Pork Chop
- 1 tbsp Za’atar
- Red Pepper
- Yellow Pepper
The pork can take a little time, for the best flavour, marinade the pork in the Za’atar for the day. If you don’t have the time, coat either side of the chop in the spice and leave for about 15 minutes. Thinly slice the peppers and roast in the oven for about 15 minutes at 220c with a drizzle of oil and a pinch of salt. After ten minutes, add the asparagus. While the veg does its thing, heat a griddle pan and cook the pork on either side for about 3 minutes.