1 tbsp fresh rosemary, very finely chopped
1 tbsp ground turmeric
1 tbsp brown sugar
1 tbsp chilli powder
1 tsp salt
½ tsp black pepper
½ tsp dried coriander
6 pork chops
- Mix the herbs and spices together in a shallow bowl.
- Press every surface of each pork chop into the spice mix. Lightly brush off the excess with your fingers so that only a thin coating remains.
- Cook the chops on the barbecue over direct heat for two minutes per side.
- Transfer to a part of the barbecue with indirect heat and cook for a further 15 minutes or until completely cooked through. Allow to rest for 8-10 minutes before serving.
Per serving: 276kcals, 20.4g fat (7.5g saturated), 3.8g carbs (1.5g sugars), 18.4g protein, 1.2g fibre, 0.445g sodium