A generous double-loin chop taken from the middle of the rib, suited for grilling and frying. This recipe inspired by Mediterranean summer with a dash of Greece and a pinch of Tunisia and Morocco benefits from a little bit of foresight. The more time you give the marinade, the more its flavour will have time to properly infuse into the chops. You can either prepare the meat a day ahead, which will come in handy if you intend to grill for a larger party, or otherwise give the marinade at least an hour before heating up the frying pan. If all you have is an hour, just leave the chops out of the fridge while marinating so that they come to room temperature at the same time.
NB The quantities of ingredients for the marinade are flexible, just add a little more or less of something if you wish but be careful with the cinnamon and harissa as they can be overwhelming in larger quantities. Avoid adding salt and pepper in the marinade.
Extra sides: Honey roast vegetables such as carrots or beetroot pair brilliantly with this dish, otherwise try some steamed green beans or a light summery salad for a hot day.