I bought the carcasses of a couple of two-year-old organically raised Tamworth pigs. They were the size of the sides of Highland beef they were hanging next to in my butchers and quite delicious. But it means I have been collecting a few pork recipes. This is a good and easy way of doing chops.
Mix the chilli, yoghurt and dill together, spread over the pork chops and place in a plastic bag. Leave to marinate for 3–24 hours. Remove the chops from the marinade and pat dry. Brush with oil, sprinkle with salt and the crushed peppercorns and cook either under the grill or on a griddle. I gently heat the marinade and serve it with the chops.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.