Ingredients
3 cloves | Garlic, peeled |
1 tsp | Cumin seeds |
1 Tbsp | Oregano, roughly chopped |
¼ tsp | Dried chilli flakes |
½ | Oranges, freshly juiced and finely grated zest |
½ tsp | Flaky sea salt |
1 Tbsp | Lime juice |
2 Tbsp | Olive oil |
4 | Pork chops, about 200g each (Main) |
1 handful | Flat leaf (Italian) parsley, roughly chopped |
½ | Oranges, use zest strips from remaining orange |
1 handful | Mixed salad leaves |
1 to drizzle | Balsamic vinegar |
Directions
- Use a mortar and pestle to pound the garlic, cumin seeds, oregano, chilli flakes, orange zest and salt into a thick aromatic paste. Transfer to a larger bowl and stir in the orange juice, lime juice and olive oil.
- Season with freshly ground black pepper. Add the chops and leave to marinate in the fridge for 15 minutes.
- Preheat a barbecue or chargrill pan to medium-high. Drain the pork, reserving the marinade.
- Grill for 8-10 minutes, or until cooked through, turning once and brushing with the marinade halfway through.
- Allow the pork to rest for 10 minutes. Sprinkle with parsley and the extra orange zest and serve with salad leaves drizzled with balsamic vinegar.