Pork Chops with Rhubarb and Ancho Chilli Salsa Recipe
Our pork chop with rhubarb and ancho chilli salsa recipe is a great Mexican-inspired dish, perfect for a sharing feast or a good excuse to fire up the barbecue.
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Cooking tools:
- Griddle
- Grill
- Chef's knife
- Cutting board
- Mixing bowl
- Tongs
- Spoon
- Plate
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
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