Chile · Pork · No. 266
Chilean-Style Pork Chop with Pebre Salsa
A single portion of Chilean cooking, ready in 20 minutes with 8 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Mix the tomato, red onion, garlic, chilli and coriander with the red wine vinegar and olive oil to make the pebre salsa. Season and set aside.
- 2
Season the pork chop and pan-fry in the vegetable oil over medium-high heat for 4–5 minutes per side until cooked through and golden.
- 3
Rest the pork chop for a couple of minutes.
- 4
Serve topped with a generous spoonful of pebre salsa.
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