Method
First, whisk all the marinade ingredients together in a jug or small bowl. Place the pork chops in a single layer in a baking dish or tray, and pour the marinade all over them, turning the meat to ensure it is coated evenly. Cover the dish with clingfilm, then refrigerate and leave to marinate for at least 30 minutes, or for a couple of hours if time allows. When you want to start cooking on the barbecue, light the charcoal and wait for the flames to die down until the coals are light grey and glowing. While you’re waiting, make the salad; first, make the dressing by putting the lime juice, sugar and salt into a jug and whisking them together until the salt and sugar have dissolved. Next, cut the cucumber in half lengthwise, then slice it into thin crescents. Put the slices into a salad bowl together with the onion slices and the coriander leaves, then add the lime mixture and toss to coat. Keep the salad in the refrigerator until you need it, and scatter the peanuts over the top just before serving. When the charcoal is ready, take the chops out of the fridge and place them on the hot grill. Cook them for about five minutes per side, until golden and cooked through – as a rough guide, when the meat is cooked any juices will run clear. (If you don’t want to use a barbecue, you can cook the chops on a pre-heated griddle pan, again giving them about five minutes per side until cooked through and golden.) When the chops are ready, serve them hot with the chilled salad alongside.