Mexican-style marinated pork chops
Try Thomasina Miers' impressive recipe for pork chops in a punchy lime and ancho marinade. Ancho is a dried poblano chilli which lends a sweet, earthy flavour to the dish. Cooked it on the BBQ or griddle for a delicious charred taste
- 6 pork chopsthick ones
- 1 large red onionfinely sliced
- 150g radishfinely sliced
- small handful parsleychopped
MARINADE
- 4 large ancho chilliesseeds removed
- a small handful of leaves oreganochopped
- small handful thyme sprigswith leaves picked off
- 1 tsp fennel seedscrushed
- 1 tbsp sea salt
- 2 cloves garlic
- 1 orangejuiced
- 2 limejuiced
- ½ tsp demerara sugar
Nutrition: per serving
- kcal482
- fat28.5g
- carbs3.7g
- fibre0.8g
- protein52.9g
- salt1.5g
Method
step 1
To make the marinade, tear the chillies into pieces and gently toast them in a hot, dry frying pan for a minute or two until they start releasing their scent. Remove from the heat and pour in just enough boiling water to cover, then leave them to soak for 10 minutes. Drain and whizz with the rest of the marinade ingredients, then marinate the pork overnight or for at least 4 hours.
step 2
Heat a griddle pan until smoking hot. Cook the chops in batches, about 3-6 minutes a side depending on their size, then leave to rest for at least 5 minutes under foil. They should still be tender in the middle. While you don’t want to eat them undercooked, pork is best eaten when pink and juicy in the middle, not white and cooked through. Serve topped with onion, radish and parsley.