Ingredients

• 4 pork chops
• salt and freshly ground black pepper
• 2 tbsp vegetable oil
• 1½ limes
• juice only
• 2 garlic cloves
• crushed
• 1 tbsp finely grated galangal
• 1 tbsp finely grated fresh root ginger
• 3 tbsp Thai fish sauce
• 2 green birds’-eye chillies
• finely chopped
• 2 tbsp palm sugar
• 4 tbsp roasted salted peanuts
• large bunch holy basil
• leaves picked
• 3 tbsp shredded mint leaves
• 1 red cabbage
• finely sliced

Directions

• For the pork chops
• preheat the oven to 220C/450F/Gas 7.
• Heat a griddle pan until hot and oil and season the pork chops with salt and freshly ground black pepper.
• Place the pork chops onto the griddle pan and cook either side until bar marks appear.
• Transfer to the oven to cook for 3-7 minutes (until cooked through) – the time will depend on the thickness of the chop.
• For the Thai red cabbage
• place all the ingredients except the cabbage in a pestle and mortar and pound to make a chunky paste.
• Place the sliced red cabbage in a large bowl and tip the paste over the cabbage. Lightly mix.
• To serve
• divide the cabbage among four serving plates and lean the pork chop up against it.