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4
Complex
By Keith Floyd
Published 1992
The Spanish so enjoy fat, milk-fed pork that even the simplest chop thrown on to a barbecue anywhere in Spain seems to taste much better than our rubber-fleshed English chops. Perhaps it is because they always buy their pork fresh rather than frozen. If you can buy milk-fed, white-fleshed chops this dish will be much enhanced.
Mix together all the ingredients for the marinade in a shallow dish (not aluminium), large enough to lay the pork chops in. Marinate the chops for at least 1½ hours or longer, and do not forget to turn them over from time to time.
To cook the chops, you can either