PORK CHOPS WITH SOUR GREEN CHILLI SALSA

This chops or loin steaks are deliciously tender and cook very quickly, so this dish is ideal for a midweek family supper.

SERVES FOUR
INGREDIENTS
  • 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
  1. In a small bowl, combine the vegetable oil, lemon juice, cumin, and oregano. Add pepper to taste and stir to mix well.
  2. 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.
  3. 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.
  4. Place the chillies in a food processor or blender. Add the remaining salsa ingredients. Process until finely chopped, but do not puree.
  5. Transfer the salsa to a small, heavy pan and simmer 15 minutes, stirring occasionally. Set aside.
  6. 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.
  7. Serve immediately, with the sour green chilli salsa.
Pork Chops With Sour Green Chilli Salsa