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| In case you hadn't guessed - we forgot to take a photo again |
Main Ingredients:
- 5x Pork Chops
- 1 large tin of pineapple
- Chilli, red onion, garlic, ginger and mixed spice
- Coriander, lime juice and honey
With the weatherman predicting some late summer sunshine, we decided to fire up the barbie for one last time and Delia's pork chops sounded ideal for the occasion. As with many of her dishes, this required preparing well in advance, to give the marinade plenty of time to soak in.
Half a red onion was blended together with a red chilli, a clove of garlic, a chunk of ginger, a teaspoon of mixed spice, the juice of one lime, one tablespoon of soy sauce, a tablespoon of brown sugar and a tablespoon of oil. This made a nice runny sauce which was spread over the chops and then left overnight.
The next day, I started off by prepping the salsa. The recipe said to chop up a fresh pineapple, but using a tin seemed so much easier. The chunks were drained and then glazed in a mixture of equal parts oil and honey. Then they were spread out under the grill for ten minutes, turning half way through, to blacken them up. These were then mixed with a whole diced onion, half a red chilli, the juice of another lime and a fistful of coriander leaves.
When it came to cooking the chops, it was all about taking it slowly and being patient. Thankfully they didn't give off too much fat and they were cooked all the way through after just 20 minutes. Served up with a simple potato salad, these went down a storm and weren't as spicy as I'd feared. The salsa also worked nicely with a normal burger for those who missed out on the pork chops. Best of all, at £1.61 a head, this was pretty good value.
Best for... An exotic twist to liven up a soggy barbecue
Taken from... Delia Smith - How To Cook: Book Two
Helen says... Very impressive-looking: they gathered quite an audience and the salsa was a perfect, colourful accompaniment.
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