Serves: 4 people
Preparation: 5 minutes
Cooking Time: 5 minutes
Kid Chops with Tomatoes and Olives is a lovely way to prepare tender young kid chops by Hugh Fearnley-Whittingstall.
- 400-500g cherry tomatoes
- 100g good black olives, stoned and roughly chopped
- 1 tsp fresh rosemary, chopped
- 3 tbsp olive oil
- 1 Kg kid chops
- Sea salt and freshly ground black pepper
Start with the tomatoes: cut them into eighths (or, if using large tomatoes, into similarly small pieces). Combine with the chopped olives, rosemary and oil, and season to taste. Cover and set aside.
Preheat the grill to medium-high. Season the chops all over and place under the hot grill. I start by propping them on their sides with the fat side uppermost, to crisp it up for a couple of minutes, before placing the chops flat. After crisping the edges, cook them for three to six minutes on each side, or until done to your liking – but don’t overdo it: they are best when still a little pink. Leave to rest in a warm place for five minutes.
Serve with the tomatoes and olives, a green salad and bread, or perhaps some waxy little potatoes and enjoy your Kid Chops with Tomatoes and Olives