Teriyaki & Pepper Chops with Chilli Butter

Wash the chops and pat them dry. Stir together 6 tbsp. Kikkoman Teriyaki marinade, 2 tbsp. mango chutney and a little pepper, brush the marinade onto the chops and leave them to marinate for approx. 1 hour. Wash the herbs, place them on top of the chops and fix in place with string. Cook the chops on the barbecue in an aluminium tray for approx. 10 minutes. To make the chilli butter, stir together the butter, chilli flakes, a little pepper and 2 tbsp. Kikkoman teriyaki marinade.

To make the salad, wash the lettuce leaves and the bean sprouts. Stir together the oil, vinegar, the rest of the mango chutney and the rest of the Kikkoman Teriyaki marinade. Season with pepper. Drizzle the dressing on the salad ingredients and serve with the chops, the chilli butter and, optionally, with fresh baguette that has been toasted on the barbecue.