INGREDIENTS

4 large pork chops
1 handful coriander, roughly chopped
1 handful mint leaves, roughly chopped
1 garlic clove, peeled and roughly chopped
1 thumb fresh ginger, peeled and roughly chopped
1 green chIlli, roughly chopped
4 tbsp Greek yoghurt
1 tbsp tomato puree
2 tbsp desiccated coconut
1 tsp turmeric
1 tsp cinnamon
½ tsp red chili powder (optional)
1 tsp paprika
1 tsp cumin
1 juice of one lime

METHOD

To make the marinade
1. Blend the coriander, mint, garlic, ginger and chilli in a food processor to a smooth paste.
2. Put the yoghurt, desiccated coconut and tomato puree into a bowl and fold in the blended paste.
3. Add the turmeric, cinnamon, paprika, cumin and pour in the lime juice and mix until well combined.
4. Coat the chops with a thick layer of marinade and leave for at least five hours or, preferably, overnight.

Cooking the chops:
1. Heat the oven to 220c (200c fan)/gas 7
2. Put a frying pan or griddle pan on a high heat and once the pan is hot, grill the chops for 90 seconds on each side, (until they have good char lines if you like this).
3. Transfer the chops to a baking tray and roast for five to seven minutes, depending on thickness, until the meat is just cooked.