for 4 person

Asparagus

a little	butter
1 kg	white asparagus, peeled, cut in half diagonally
1	organic lemon, use grated zest only
3 tbsp	white wine
1 tsp	sugar
1 tsp	salt
a little	pepper

Meat

40 g	butter, soft
1 tsp	coarse-grain mustard
1	garlic clove, pressed
1 tbsp	flat-leaf parsley, finely chopped
1 tbsp	oregano, finely chopped
1 tbsp	sage, finely chopped
2 pinch	salt
a little	pepper
2 tbsp	peanut oil
1 tsp	paprika
1 tsp	salt
4	pork chops (approx. 160 g each)
4 piece	aluminium foil (approx. 25 cm each)

How it's done

Asparagus

Heat the butter in a wide-bottomed pan. Sauté the asparagus for approx. 2 mins. Add the lemon zest, then add the wine, bring to the boil. Reduce the heat, cover and simmer the asparagus for approx. 10 mins. over a medium heat until almost soft, season.

Meat

To make the herb mixture, combine the butter with all the other ingredients up to and including the pepper, set aside. Combine the oil, paprika and salt, coat the cutlets with the mixture.

Charcoal/gas/electric grill: Grill the cutlets for approx. 3 mins. on each side over/on a medium heat. Place each cutlet on a sheet of foil. Spread with the herb mixture. Fold the foil over each piece of meat to form a parcel. Grill the cutlets for a further 3 mins. until cooked.

Show complete recipe