SERVES FOUR

INGREDIENTS

30ml/2 tbsp vegetable oil
15ml/1 tbsp fresh lemon juice
10ml/2 tsp ground cumin
5ml/1 tsp dried oregano
8 pork loin chops, about 5mm/ 1/4in 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
1/2 onion, coarsely chopped
4 spring onions (scallions)
1 pickled jalapeno chilli
30ml/2 tbsp olive oil
30ml/2 tbsp fresh lime juice
45ml/3 tbsp cider vinegar
5ml/1 tsp salt

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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 overa 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 flavour, 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.