Mexican Pork Chops Recipe In Lime and Ancho Marinade

Thomasina Miers’ Mexican pork chops in a lime and ancho marinade

  • serves 6
  • Easy

Ancho is a dried poblano chilli with a sweet earthy flavour. These Mexican pork chops from Thomasina Miers make for an impressive main and prove that Mexican food doesn't mean Tex Mex!

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Ingredients

  • pork chops 6, thick ones
  • red onion 1 large, finely sliced
  • radish 150g, finely sliced
  • parsley small handful, chopped

MARINADE

  • ancho chillies 4 large, seeds removed
  • oregano a small handful of leaves, chopped
  • thyme sprigs small handful, with leaves picked off
  • fennel seeds 1 tsp, crushed
  • sea salt 1 tbsp
  • garlic 2 cloves
  • orange 1, juiced
  • lime 2, juiced
  • demerara sugar ½ tsp

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.

Nutritional Information

  • Kcals 482
  • Fat 28.5g
  • Carbs 3.7g
  • Fibre 0.8g
  • Protein 52.9g
  • Salt 1.5g
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