I winged this one evening in London many years ago and it was a hit. It’s a great, easy way to whip together a tasty pork dish when you don’t have access to a grill (my preferred method of cooking ribs and chops). The medium cooking temperature will help keep the pork moist, but you want to try to not let it overcook. I prefer to make this with pork chops, but the pictures were actually taken from a meal where I used country-style pork ribs.
4 Thickly cut pork chops, on or off the bone
1 bunch cilantro (coriander)
1 or 2 tbsp fresh ginger
2 bunches of spring onions (green onions)
1/3 cup white wine vinegar
2 to 4 jalapeno peppers (or serrano if no jalapeno)
Pre-heat oven to 350F.
In a baking dish large enough to hold all the pork chops, coat the bottom with a thin layer of olive oil. Create a bed of the following: chop up half of the spring onions deep into the green part; mince the ginger and use half; halve, seed and chop up the hot peppers and use half; finely chop the cilantro and use half.
Next, wash and dry the pork chops and score both sides with a sharp knife in a criss-cross fashion, which helps the marinade penetrate. Lay the chops on top of the base and add some salt and pepper.
Distribute the remaining spring onions, ginger, cilantro, and hot peppers over the top of the pork chops.
Pour cup white wine vinegar over the pork. Optional: you can also pour over 1/4 cup of white wine or vermouth.
Ideally, you have time to let this marinate for a while but it is not absolutely necessary. If you want to marinate for a long period, cover with plastic wrap and place in the fridge.
Place in the oven and cook at 350 F. Cook until the chops feel firm, which usually takes about 40 minutes to an hour depending on the thickness of the meat. If you are unsure about how firm the pork should feel, you can cut into one to see how well done the middle is, and remember that when you remove the pork it will continue cooking in its own juices for a few minutes.
Optional: turn on the broiler for a few minutes at the very end to brown the top.