Serves 4

Did you know if you slash the fatty edge of your pork chops, they won't curl up when you cook them?  Its true.  This is delicious with fabulously flavoured rice, tender chops, and a lovely coriander lime dressing.  All in one pan.

4 boneless pork loin chops, 3/4 to 1 inch thick

salt and black pepper

1 TBS oil

1 medium onion, peeled and finely chopped

3 cloves garlic, peeled and minced

1 TBS tomato puree (tomato paste)

1 tsp dried oregano

1 tsp mild chili powder

1/4 tsp ground coriander

pinch cayenne pepper

315g of long grain rice (1 1/2 cups)

720ml chicken stock (3 cups)

( an additional 240ml/1 cup chicken stock, as needed)

4 TBS coarsley chopped dry roasted peanuts

2 TBS finely chopped  fresh coriander leaf (Cilantro)

1 TBs finely chocpped fresh parsley

1 TBS finely chopped fresh oregano

1 TBS finely chopped fresh chives

2 tsp finely grated lime zest

salt and black pepper to taste

1 TBS liquid honey

3 TBS fresh lime juice

3 TBS extra virgin olive oil

Trim your chops and slash the fat along the edge at 1 inch intervals.  Pat dry and season all over with salt and black pepper.  Heat the oil in a 12 inch skillet which has a tight fitting lid.  Once the oil is hot, brown the chops on both sides, until golden brown, 2 1/2 minutes per side.  Remove to a plate.  Add the onion to the pan.  Cook, stirring occasionally, over medium heat until softened. Stir in the garlic and cook for a further minute.  Add the oregano, tomato puree, coriander, cayenne and rice.  Cook, stirring to coat the rice all over with the spice mixture.  Add the chicken stock and bring to the boil.  Reduce to a simmer and nestle the chops down into the mix, along with any pan juices accumulated.  Cover tightly and cook for 6 to 8 minutes on medium low heat.  Transfer the chops to a cutting board, tend with foil and keep warm.   Stir the rice to recombine. Cover tightly and continue to cook for a further 10 to 15 minutes, until the rice is tender, adding additional chicken stock as needed.  Stir in 3 TBS of the dry roasted peanuts. Taste and adjust seasoning as required.

To make the dressing, whisk together all of the ingredients until well combined. 

Slice the chops diagonally into 1/2 inch slices and transfer them to the top of the rice in a decorative way.  Whisk the dressing again and spoon half of the dressing over the chops.  Sprinkle with the remaining peanuts.  Serve immediately.  Serve any remaining dressing at the table.