Chipotle Lime Pork with Vegetable Medley

Hi from the UK! One thing I miss from the US is good Mexican cuisine, so my husband and I decided we would have a week straight of this yummy goodness! The stand out so far has been the chipotle lime pork my husband made.. it is delicious! It's not too spicy (for those like me who can't stand the heat), it just has a nice afterburn. Here's how to make it!

For the pork and veg you will need:
2 thick boneless pork chops, butterfly cut in half  to make 4 chops
3 cloves of garlic, diced finely
1 chipotle pepper, chopped
1 tbsp cilantro, chopped
1 tsp oregano
2 limes, juiced (or 1 if you don't like overly lime-y food)
pinch of paprika
1 tsp-ish of olive oil (just go by your gut with how much you want)
half a red pepper, chopped
half a green pepper, chopped
corn cut from one cob
half a yellow onion, diced

First you need to marinade the pork. The LONGER you can marinade the BETTER! (you can go 24 hours with this, we did it for 5 hours and it was delicious!) Toss the pork, 2 cloves of the garlic, the lime juice, the chipotle pepper, the cilantro and oregano, the oil, and the paprika in a large bowl and swirl up over the chops. Seal it with cling film and pop it in the fridge. You can turn the chops over every half hour to make sure they really soak up the marinade.

Once you are happy with the marinade, preheat your oven to 175 c/350 f and saute the onion and last clove of garlic for 5 minutes in a non stick pan over medium heat. Add in the rest of the veg for a few minutes, then pour the veg in an oven proof dish.

Brown the chops on each side for a couple of minutes, just to get some color and extra flavor in them. (You can do this is the same pan you cooked the veg in) Place the chops on top of them and cover with aluminum foil. Put the dish in the oven for about 15 minutes, and your Mexican feast will be ready! You can go carb free, or you can cook some white rice to go with. Here's the end result!

It came out with an intense lime flavor, but it was so tasty!