Thomasina Miers Recipe for Sweet and Sour Mexican Pork Chops with Pineapple Salsa | The new flexitarian

The habanero pepper grows in Mexico's Yucatan Peninsula, and its fruity, tangy flavor has made it a favorite among cooks in the Americas, adding punch to salsas and marinades. It's a wonderful pairing with fatty pork, especially when sweetened with maple syrup and zesty lime. Add the sweet tanginess of pineapple into today's delicious salsa, close your eyes and you could almost be on a sunny Mexican playa eating smoked and grilled pork straight out of the comal.

Grilled "fiorentina" pork chops with maple and habanero, and pineapple salsa /p>

Preparation 15 minCooking 30 min, plus restFor 4 people

1 dried habanero pepper (or a fresh scotch bonnet)3 fatty garlic peeled cloves2 tbsp chopped thyme leaves or 2 tbsp dried oregano2 tbsp maple syrup1 tbsp cumin seedsSalt juice and zest of 1 lime1 tbsp vegetable oil3 pork loin chops

For the pineapple1 small pineapple2 tbsp brown sugar (or to taste)A few petals of 1 star anise 1 small red onion, peeled and finely diced Juice and zest of 1-2 limes 1 small bunch cilantro, picked and coarse finely chopped

Prem First prepare the marinade. Put the chili, garlic, herbs, maple syrup and cumin seeds in a large mortar or small food processor and crush them with a teaspoon of salt. Once it's a rough paste, work in the lime juice and oil, then rub two-thirds of the paste over the pork chops; reserve the rest of the batter for the salsa and wash your hands well to prevent the chili from traveling.

Cut the skin off the pineapple and cut the fruit into quarters in length. Remove the core from each quarter (keep the skin and core to make a shrub), then cut the flesh into small dice. Pour the flesh into a saucepan with the sugar, star anise, onion and lime zest, as well as the reserved marinade, put on medium heat and cook, stirring occasionally, for about 20 minutes, until the pineapple has broken down and looks like a rough relish. Add the lime juice and taste - the salsa should be aromatic and fresh - then stir in the cilantro.

When ready to cook, heat up a griddle or a barbecue until smoking. Grill the chops on their spines for four to five minutes, until the fat is a little caramelized, then grill them for a few minutes on each side depending on the thickness of the chops - I kinda like them pink and juicy. Let rest in a warm place for five to 10 minutes, then slice on a board and serve at the table with the salsa. A warm potato salad with cilantro and pickled red onions, and coleslaw would be delicious on the side.

The simple flex

Cut off a head of cabbage -flower into large steaks and rub them all in the maple habanero marinade before grilling as above. Finely chop the small cauliflower florets and toss them raw in a salad.