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Smoky pork chops with West Indian-style salsa verde
Fruit and vegetables
1 tbsp
garlic
granules
1
lime
, zest only
2 sprigs fresh
thyme
1 large
sweet potato
, skin scrubbed, cut into 5mm/¼in slices lengthways
seasonal
salad leaves
(such as lambs lettuce, pea shoots, sorrel leaves), to serve
1 large
garlic
clove, peeled
2cm/¾in piece fresh
ginger
, peeled and chopped
1
Scotch bonnet chilli
, cut in half and deseeded
5
limes
, juice only
25g/1oz flatleaf
parsley
, stalks removed
1 tbsp
thyme
leaves
25g/1oz
coriander
, roughly chopped
2
spring onions
, roughly chopped
2 tsp
lime
zest
Cooking ingredients
25g/1oz
sea salt
flakes
25g/1oz light
brown sugar
1 tsp ground
cinnamon
½ tsp
allspice
1 fresh
bay leaf
1 tbsp cold-pressed
rapeseed oil
, plus extra for serving
1 tsp
smoked paprika
1 tsp freshly ground
black pepper
neutral
oil
sea salt
150ml/5fl oz cold-pressed
rapeseed oil
1 tbsp
sea salt
Dairy, eggs and chilled
50g salted
butter
(optional)
Meat, fish and poultry
2 boneless
pork loin
chops, around 200g/7oz each
Other
50ml/2fl oz
pineapple juice
Back to recipe
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