Pork Chops Marinated in Yoghurt and Dill

Appears in
Two Fat Ladies: Full Throttle

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

  • About

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.


  • 4 pork chops
  • 2 tbsp chilli sauce
  • 225g/8


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.