Heat a pan on a very high heat. Rub the chops with HALF the coriander, a little salt. Drizzle one side with a dash of oil.

Cook the chops, oiled side down for 4 minutes.

Trim green onions. Keep 2 aside and chop the remainder of the bunch into lengths about 10cm (4in) long. Add these to the pan with the pork.

Finely slice remaining green onions and combine in a small bowl with the remaining coriander, vinegar, jalapenos and 5 tablespoons extra virgin olive oil. Taste & season adding extra chilli if you think it needs a kick.

Turn chops and cook for another 4 minutes or until cooked to your liking. Serve with sauce drizzled over the top.