This is a very quick and easy recipe to prepare. You can vary the marinade and spices to suit your own taste and store-cupboard. I like to serve the chops with boiled rice and a vegetable cooked in plenty of juices, such as a ratatouille type of dish. Unlikely though it may sound, cod cutlets are delicious marinated, cooked and served in the same way, although they cook far more quickly.
Trim excess fat from the chops or cutlets. Mix the rest of the ingredients together and brush over the chops. Let them stand for at least 30 minutes to absorb some of the flavours. (You can even prepare the meat in the morning, cover it and refrigerate until required.) Heat the grill and cook the chops under the grill until cooked through, turning once. Cooking time will depend on the thickness of the meat, not its overall weight.
© 1995 Frances Bissell. All rights reserved.