Gone troppo

TROPICAL PORK CHOPS: Delicious.

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Hints of lime, rum, and cinnamon give these a delicious slightly exotic, tropical flavour. They're great served as is, but add to the tropical feel by trying them with the salsa.

Tropical pork chops

Serves 4.

4 (2-3cm thick) pork chops

2 Tbsp lime juice

2 Tbsp dark rum

1 Tbsp brown sugar

2 cloves garlic, chopped

1/2 tsp cinnamon

1/2 tsp salt

1-2 Tbsp chopped coriander leaf

Arrange the chops in a shallow dish or sturdy plastic bag. Combine the marinade ingredients, then pour these over the chops. Turn the chops or massage the bag (squeeze as much air as you can out of the bag and fasten it with a rubber band or twist tie) so they are coated in the marinade. Leave to marinate for at least 20 minutes (or up to 24 hours in the fridge) turning once or twice (this gives you a perfect opportunity to make a salsa).

Preheat and lightly oil the barbecue grill. Place the chops on the grill and cook over a medium-high heat for 5-6 minutes each side. Leave to stand for a couple of minutes before serving with crusty bread, a salad and salsa.

Pineapple salsa

1/4 medium pineapple, peeled

1/2 red pepper, deseeded

1/4 red onion

2 Tbsp chopped coriander leaf

1/2-1 tsp minced red chilli

1 Tbsp lime juice

1/2 tsp salt

Cut the pineapple, red pepper and red onion into 5mm cubes. Place in a medium-sized bowl. Add the remaining ingredients and stir to combine. Cover and refrigerate until required.

- © Fairfax NZ News