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Chermoula Pork Chops


Selin Kiazim -Kyseri, London

Serves 4
4 Swaledale Pork Chops
Knob of Unsalter Butter (optional)


Big handful Parsley, finely chopped
Big handful Coriander, finely chopped
½ Red onion, finely chopped
1 Red or Green Chilli, finely chopped
½ Lemon, juiced
1 Garlic clove, finely grated
1 Tbsp Red wine vinegar
80ml Extra-virgin olive oil
1 tsp Smoked Paprika
Maldon salt


  1. Combine all the ingredients for the Chermoula together and season to taste.
  2. Heat a large frying pan over a low-medium heat. Make 3 or 4 incisions in the fat of the chops. Season the pork chops all over and place into the pan fat side down, (so they are standing up) you may to hold them in place with tongs to stop them falling over.
  3. When a decent amount of the fat has rendered out place the chops on their side and turn the heat up in the pan. Cook for 3-4 mins or until golden brown, turn and cook the same on the other side. Take the chops out the pan and allow to rest for 15 mins.
  4. Just before serving heat the pan back up and add in as much Chermoula as you like, place the chops in and coat generously in the sauce. Add in a knob of butter if you are feeling naughty.