1. Trim the fat from the pork chops. 2. Place in a single layer in a dish. 3. Grate the zest and squeeze the juice from the limes. 4. Combine the juice and zest with the oil, ginger, coriander and cumin and mix well. 5. Pour over the chops, cover and refrigerate for at least 1 hour, or preferably over night, turning occasionally. 6. Barbeque over medium hot coals about 8 to 10 minutes on each side or until faintly pink on the inside, basting often with the marinade. ---------------------------------------------------------------------------
Nutrition
Ingredients
