Mid-week pork chops



Serves 2

  • 2 large pork chops, bone in


For the marinade:

  • 1 clove garlic, peeled
  • 3cm fresh ginger, peeled
  • Juice of 1/2 lime
  • 1 teaspoon soy sauce
  • 1 teaspoon rapeseed oil
  • 1 tablespoon white wine
  • 1 kaffir lime leaf
  • 1 stalk lemon grass, bottom tip removed
  • 1/2 medium red chilli, stalks and seeds removed
  • 1 teaspoon brown sugar


To serve:

  • 1 handful pine nuts, lightly dry-roasted
  • 1 large handful fresh coriander leaves, chopped
  • Lime wedges


Prep time: 30 minutes (10 minutes preparation and 20 minutes marinading)
Cooking time: 12-15 minutes
Total time: 45 minutes

Mid-week pork chops

This dish epitomises the DizzleSky way of cooking: it’s fresh, colourful, full of zesty flavours and can be thrown together in minutes. It’s also very nutritious and a perfect after-work dinner.


Place the marinade ingredients in a nutribullet or food processor and blitz to a coarse paste. Place the pork chops in a bowl and massage in the marinade. Leave for at least 20 minutes.

Preheat your barbeque or griddle pan until it’s hot.When it is smoking cook the pork chops for 6 minutes on both sides. To test if the pork is cooked, press your index finger on the meat. It should be firm to touch. If it still springs back continue to cook for another 2 minutes on either side.

Remove the pork chops from the heat and scatter over your dry-roasted pine nuts and freshly chopped coriander. Serve with stir-fried vegetables, basmati rice or noodles and lime wedges.



If you have time, I recommend marinading the pork for 20 minutes before cooking to tenderise the meat and add a bit of oompf. Alternatively, marinade it in the morning before you go to work and it will be ready to cook once you are home.”

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