Orange and oregano marinated pork

Ingredients

3 cloves	Garlic, peeled
1 tsp	Cumin seeds
1 Tbsp	Oregano, roughly chopped
¼ tsp	Dried chilli flakes
½	Oranges, freshly juiced and finely grated zest
½ tsp	Flaky sea salt
1 Tbsp	Lime juice
2 Tbsp	Olive oil
4	Pork chops, about 200g each (Main)
1 handful	Flat leaf (Italian) parsley, roughly chopped
½	Oranges, use zest strips from remaining orange
1 handful	Mixed salad leaves
1 to drizzle	Balsamic vinegar

Directions

1. Use a mortar and pestle to pound the garlic, cumin seeds, oregano, chilli flakes, orange zest and salt into a thick aromatic paste. Transfer to a larger bowl and stir in the orange juice, lime juice and olive oil.
2. Season with freshly ground black pepper. Add the chops and leave to marinate in the fridge for 15 minutes.
3. Preheat a barbecue or chargrill pan to medium-high. Drain the pork, reserving the marinade.
4. Grill for 8-10 minutes, or until cooked through, turning once and brushing with the marinade halfway through.
5. Allow the pork to rest for 10 minutes. Sprinkle with parsley and the extra orange zest and serve with salad leaves drizzled with balsamic vinegar.