Chops with courgette

Chops with courgette
1 large onion
4-6 pork neck chops (approx. 200 g each)
8-12 tbsp. teriyaki sauce (bottled)
3-4 tbsp. oil
3-5 medium courgettes
3-4 tbsp. pine nuts
4-6 medium potatoes
200–300 g herb quark
Rosemary to garnish as desired
Aluminium foil
Peel the onion and cut into slices. Marinate in a bowl with the meat, teriyaki sauce and 2-3 tbsp. oil. Cover and place in the refrigerator for an hour to allow the flavours to develop. Clean and wash the courgettes and cut into slices. Lightly toast the pine nuts in 1 tbsp. hot oil. Sauté the courgettes in the oil for 10-12 minutes, season and then leave to cool. Wash the potatoes thoroughly and pre-cook in water for approx. 10 minutes. Then drain, pat dry and wrap in foil. Grill for approx. 30 minutes on the pre-heated electric barbecue grill, turning frequently. Pat the meat dry and grill for 6-8 minutes on each side on the pre-heated electric barbecue grill, before seasoning with salt and pepper. Split the potatoes down the middle and fill with quark. Arrange everything on plates and garnish with rosemary as desired.