Summer Grilled Pork Chops
Introduction
The trick to good-tasting chops is not to overcook them.
Serves: 3-4
Ingredients
Bunch of coriander (cilantro) stems, cleaned and chopped (½ cup chopped)
1 large clove garlic, peeled and roughly chopped
1 tsp peeled and grated ginger
2 Tbsp olive oil
1 tsp coriander seeds
12 makrut lime leaves
3-4 thickly cut pork loin chops (750-800g – 1 lb 7 oz)
Flaky sea salt
Freshly ground black pepper
Method
1 Finely chop the coriander stems, garlic and ginger together. Mix in a shallow dish with the oil, coriander seeds and lime leaves. Spread the paste over the chops, cover and refrigerate until ready to cook; the chops can be prepared a day ahead.
2 Bring the chops to room temperature. Preheat a barbecue to a medium heat. Scrape the paste off the chops (reserving it, as you will add it for the last few minutes of cooking).
3 Cook the chops on the barbecue grill for several minutes, placing them fat-side down to start. Flip the chops over and cook for 3-4 minutes per side, depending on thickness; do not overcook. Smear the reserved paste over the chops, then turn and sizzle briefly to cook them through. Sear the leaves alongside the chops.
4 Dish the chops onto a plate, season with salt and pepper, top with lime leaves and serve.
