DIFFICULTY LEVEL: 2
2 kg pork chops
Salt, to taste
Pepper, to taste
1 onion, finely chopped + ½ onion, sliced
3 cloves garlic, finely chopped
1 tsp cayenne pepper
1 tbsp coriander seeds
4 tbsp honey mustard Kalamata Papadimitriou
½ cup olive oil
1 beer can ( 330 ml)
10 cherry tomatoes for the garnish
1 tbsp pink pepper corns for the garnish
10 sprigs of thyme for the garnish
Preheat the oven at 180ο C.
Put the pork chops in a large bowl. Add the salt, pepper, onion, garlic, cayenne pepper, coriander, honey mustard, olive oil and beer. Mix everything thoroughly by hand, making sure that the pork chops are well coated.
Cover the bowl with cling film; place it in the fridge for at least 6 hours or even leave it overnight.
In a non-stick baking tray, spread out the pork chops and pour the marinade over them. Give them a final mix by hand and put in the oven.
Cook under the grill for 20-30 minutes, flipping the pork chops over during this time.
On a serving platter, spread the cherry tomatoes and the onion slices.
Remove the pork chops from the oven and lay them out on the serving platter.
Pour the marinade that is left in the baking tray over the chops, garnish with pink pepper corns and thyme and serve immediately.