- 30 ml / 2 tbsp vegetable oil
- 15 ml / 1 tbsp fresh lemon juice
- 10 ml / 2 tsp ground cumin
- 5 ml / 1 tsp dried oregano
- 8 pork loin chops, about 5 mm / ¼ in thick
- salt and ground black pepper
For the salsa
- 2 fresh hot green chillies
- 2 green (bell) peppers, seeded and chopped
- 1 tomato, peeled and seeded
- ½ onion, coarsely chopped
- 4 spring onions (scallions)
- 1 pickled jalapeno chilli
- 30 ml / 2 tbsp olive oil
- 30 ml / 2 tbsp fresh lime juice
- 45 ml / 3 tbsp cider vinegar
- 5 ml / 1 tsp salt
- In a small bowl, combine the vegetable oil, lemon juice, cumin, and oregano. Add pepper to taste and stir to mix well.
- Arrange the pork chops in one layer in a shallow dish. Brush each of them with the oil mixture on both sides. Cover them with clear film (plastic wrap) and set aside to marinate for 2-3 hours or in the refrigerator overnight.
- For the salsa, roast the chillies over a gas flame, holding them with tongs, until charred on all sides. Alternatively, char the skins under the grill (broiler). Leave to cool for 5 minutes. Wearing rubber gloves, remove the skin. For a less hot flavor, discard the seeds.
- Place the chillies in a food processor or blender. Add the remaining salsa ingredients. Process until finely chopped, but do not puree.
- Transfer the salsa to a small, heavy pan and simmer 15 minutes, stirring occasionally. Set aside.
- Season the pork chops to taste with salt and pepper. Heat a ridged griddle pan. Alternatively, preheat the grill (broiler). When hot, add the pork chops and cook for about 5 minutes, until browned on the undersides. Turn and continue cooking for a further 5-7 minutes, until done. Work in batches, if necessary.
- Serve immediately, with the sour green chilli salsa.