Mexican Pork Chops (Ancho & Lime)

Method

1. 1The Marinade: toasted and rehydrated ancho chillis. Blitz with garlic, 1 tsp fennel seeds, thyme, oregano, lime + orange juice, salt, sugar. Marinade 4+hours.
2. 2The Cook: Pan-fry in a hot pan for 4–5 mins per side.
3. 3Finish: Rest for 5 mins. Serve with sliced red onion, radishes and lime wedges.