Ingredients and method may vary slightly on live TV show
1 thick pork chop, bone and rind removed
1⁄4 tsp each of smoked paprika, ground cumin and ground coriander
1 x tbsp olive oil
1⁄2 red pepper finely diced
1 x 195g tin of sweetcorn drained
1 tbsp chopped coriander
Zest and juice of a lime
1 tbsp olive oil
2 tbsp sour cream
Salt and pepper
Heat a frying pan on a high heat.
Place the pork chop between two pieces of cling film and bash out with a rolling pin until it is 0.5cm thick.
Place on a plate and sprinkle over the spices, then drizzle with olive oil. Rub the spices into the meat, then place in the hot frying pan. Cook on both sides for 2 minutes.
Whilst the meat is cooking, mix together the sweetcorn and pepper. Stir in the lime zest, lime juice, olive oil and coriander. Season with salt and pepper.
Season with sour cream with a little salt and pepper and stir in some coriander.
Once the meat is cooked place on a serving plate (leave to rest if you can for 1 minute) season with a little salt and serve along side the sweetcorn salsa and the sour cream.