Marinated Cornish Pork Chops
Method
Enough for 4. Serve with new potatoes with a soured cream and chive dressing and a simple green salad.
1. Make the marinade: mix all the ingredients together, including the spring onions, making sure the sugar dissolves.
2. Put 4 of the chops in a dish so they do not overlap one another. Spoon over half the marinade, putting a few pieces of spring onion on each chop. 3. Put the remaining chops on top and spoon the rest of the marinade over them. Cover with cling film and refrigerate for at least 6 hours, basting
occasionally.
4. Remove chops from the marinade and grill under high heat for about 7-8 minutes each side. Spoon the marinade with the onions on to the chops when you turn them, so that the onions become brown and crispy. Serve at once on a warmed serving plate.
Ingredients
4 Cornish Pork Chops
For the marinade:
4 tablespoons soy sauce
grated zest of 1 orange + 2 tablespoons orange juice
2 tablespoons olive oil
2 tablespoons concentrated tomato puree
2 tablespoons light soft brown sugar
1 teaspoon ground ginger
small bunch spring onions, thinly sliced
Sea salt and freshly ground black pepper
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