Fire up the BBQ or heat up the grill plate, this one is sure to impress!!!


6 Benview Farms mid loin or chump chops
½-1 fresh chili – halved – deseed if you don’t want it too hot!
2 large ripe tomatoes – halved
1 red capsicum – deseed cut into quarters.
1 bunch fresh basil
Olive oil
Red wine vinegar


Drizzle both sides of the chop with olive oil and season with salt and pepper. Heat a large heavy-based pan on high and let it get hot. To cook the chops stand them upright on the fatty edges directly on the heat for about 1 minute or until brown and crispy. Lay the chops flat in the pan and push them down gently for a minute or so.

Around the edges of the pan add the chilies, capsicum and tomatoes cut side down.

Cook the chops for 4-5 minutes in total turning them every so often and pushing the meat down each time. Turn the vegies over half way through.

When the vegies have softened and are nice and charred, transfer them to a chopping board.

When the chops are golden and crisp, remove them to a plate to rest for a minute while you prepare the salsa.

Chop the chilies, tomatoes, capsicum and basil leaves (keep a few smaller basil leaves aside) until you get a nice chunky consistency. Put them in a bowl with a good glug of olive oil and a pinch of salt and pepper. Add a splash of red wine vinegar, taste and add more if needed.

Serve the chops on top of the lovely hot, chunky salsa. Finish by scattering some reserved basil leaves on top with a side of crispy potatoes and a green salad.