Chipotle Pork Chops
By OcadoLife
Published on 16 January 2022
Yoghurt marinades penetrate deeply, making meat extra tender and tasty.Time and servings
1 hr 10 minsTotal time
2Servings
10 minsPrep time
1 hrCooking time
Ingredients
- 100 g of natural yoghurt
- 2 garlic cloves, crushed
- 2 limes, 1 juiced and 1 in wedges
- 2 tbsp of chipotle paste
- 2 pork shoulder steaks
- 400 g of kidney beans, drained and rinsed
- 500 ml of chicken stock
- 1 large of avocado, chopped into chunks
- 1 handful of coriander leaves
- 300 g of long-grain rice
Method
Step 1
Mix the yoghurt, garlic, lime juice and chipotle paste and season. Smear over the pork steaks and leave to marinate in the fridge for as long as possible.Step 2
Heat oven to 180°C/160°C fan/gas 4. Put the rice and beans into a large baking dish and pour over the stock. Place the steaks on top of the rice, leaving them coated in the marinade. Cover the dish tightly with foil and bake in the oven for 35-40 mins.Step 3
Increase the heat of the oven to 220°C/200°C fan/gas 7. Take the dish from the oven and remove the foil. Push the avocado pieces into the rice and return the dish to the oven for another 20 mins. Serve scattered with the coriander and the lime wedges to squeeze over.