Pork chops with rhubarb and ancho chilli salsa

by The Kitchen with Great British Chefs
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Ingredients

Fresh Meat

  • 4 pork chops, around 250g each and at least 2.5cm thick

Oils & Vinegars

  • 2 tbsp of olive oil
  • 1 tsp vegetable oil

Fruit & Vegetables

  • 2 oranges, sliced
  • 4 garlic cloves, bashed
  • 200g of rhubarb
  • 100g of tomatoes
  • 1 shallot, unpeeled
  • 2 garlic cloves, unpeeled
  • 1 bunch of spring onions

Salad & Fresh Herbs

  • 6 sprigs of fresh thyme
  • 1/4 bunch of coriander

Store Cupboard

  • salt
  • pepper
  • rock salt

Spices & Dried Herbs

  • 1 dried ancho chilli, soaked in warm water
  • 1 pinch of ground coriander