Pork Chops with Rhubarb and Ancho Chilli Salsa Recipe - Great British Chefs

Ingredients

• 4 pork chops, around 250g each and at least 2.5cm thick
• 2 tbsp of olive oil
• 2 oranges, sliced
• 6 sprigs of fresh thyme
• 4 garlic cloves, bashed
• salt
• pepper
• 200g of rhubarb
• 100g of tomatoes
• 1 dried ancho chilli, soaked in warm water
• 1 shallot, unpeeled
• 2 garlic cloves, unpeeled
• 1 pinch of ground coriander
• 1 tsp vegetable oil
• 1 bunch of spring onions
• rock salt
• 1/4 bunch of coriander