We recently cooked this based on a recipe from Nigel Slater in the Observer. Nigel used pork tenderloin but as you only get 2 per pig its much more practical to use chops. We removed the rind and we also reckon you need much less lemon juice. The original recipe called for the juice of half a lemon but that all rather depends on the size of your lemon. So we reccomend that a couple of teaspoons will do.
Blue Pig Chops 2 to 4
Lemon juice 2 tsps
Fresh Ginger, grated 2 tbsps
Garlic 2 cloves crushed to a paste
Natural Yoghurt 200 ml
Cumin Seeds 2 tsps
Coriander Seeds 2 tsps
Cardomon seeds removed from 10 pods
Cayenne 1 tsp
Ground Turmeric 1 tsp
Onion 1 finely cut into half rings
Method: Mix the lemon juice, ginger and garlic with the yoghurt. Grind the three seeds in a pestle and mortar and add to the yoghurt mixture. Stir in the Turmeric and Cayenne and pour over the chops to marinate, 2 hours but overnight is better.
Fry the onion rings in a little oil till soft and scatter over the chops. Bung the whole lot in a preheated oven on 200c or Gas Mark 6 for 45 to 50 minutes. It will look like chops in curdled custard but it will taste fantastic. Serve it with rice or couscous and something green.