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.


  • 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


  • 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.


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