Mexican-style marinated pork chops

Name: Mexican-style marinated pork chops
Total time: 30 min
Yield: Serves 6
Cuisine: Mexican
Ingredients: 6 pork chops thick ones; 1 large red onion finely sliced; 150g radish finely sliced; small handful parsley chopped; 4 large ancho chillies seeds removed; a small handful of leaves oregano chopped; small handful thyme sprigs with leaves picked off; 1 tsp fennel seeds crushed; 1 tbsp sea salt; 2 cloves garlic; 1 orange juiced; 2 lime juiced; ½ tsp demerara sugar

Thomasina Miers

Published: December 19, 2014 at 2:30 PM

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Serves 6

Easy

Total time: 30 mins

+ marinating time

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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

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Alternatives

Complete the dish

Try Thomasina Miers's Mexican-style pork chops with her warm new potato salad recipe. Also check out our fried pork chops, baked pork chops, soy glazed pork chops and more pork chop recipes. Also discover more Mexican recipes, including our Mexican salad, Mexican BBQ fish and Mexican chicken mole.

Ingredients

Nutrition

6 pork chops

thick ones
1 large red onion

finely sliced
150g radish

finely sliced
small handful parsley

chopped

MARINADE

4 large ancho chillies

seeds removed
a small handful of leaves oregano

chopped
small handful thyme sprigs

with leaves picked off
1 tsp fennel seeds

crushed
1 tbsp sea salt
2 cloves garlic
1 orange

juiced
2 lime

juiced
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.

Authors

Thomasina Miers

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