Spicy mexican pork chops
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A fiery taste of Mexico which is complimented perfectly by a pineapple lime salsa. |
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4 pork chops, cut 1in (2.5cm) thick
4 garlic cloves, crushed
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp black pepper |
1/4 tsp ground cinnamon
2 tbsp red wine vinegar
3 tbsp orange juice
1 tbsp honey
1 tbsp olive oil
salt, black pepper
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Trim any excess fat from the chops, and cut snips into the remaining fat at intervals of around 4cm.
Set aside, then combine the garlic, oregano, cumin, coriander, black pepper, cinnamon, vinegar, orange juice, honey and oil in a mixing bowl. Pour mixture over the chops, turning several times to make sure they are well coated. Cover and refrigerate for at least 4 hours - up to 24 hours in advance if you're planning ahead.
To cook the marinated chops, barbecue them over a medium to high heat. Grill until there is no trace of pink near the bone but the pork is still juicy, around 8-10 minutes per side.
Sprinkle with salt and pepper. Serve hot with pineapple lime salsa.
Serves four.
Many thanks to The Spice Shop for letting us use this recipe.
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