Most cots of pork (trim pork being the exception) are a forgiving meat to cook with as there is a good amount of fat present that generally keeps it good and succulent — no matter how much you overcook it. Don’t cook pork on too high a heat, but do cook it through — a rare pork chop will have your guests sending it back!
Combine star anise, ginger, oil and honey and rub into chops, cover and leave to marinate in the fridge for 2-1 2 hours.
An hour before you want to serve them, take chops from the fridge to come to room temperature. Season on both sides with salt and pepper and rub marinade into meat a little.
Place rice in a smallish saucepan (about
Meanwhile, grill or barbecue chops about 4 minutes each side until just cooked through. Best way to test this is to cut them near the bone with a sharp knife – the meat should be white, not pink, on the inside.
To serve, gently mix rice to disperse the nuts and apricots, then divide between four plates. Put a chop on top and serve with a wedge of lemon.
© 2003 Peter Gordon. All rights reserved.