8 small or 4 large pork loin chops
For the marinade
2 tbsp raspberry vinegar
2 tbsp cold-pressed rapeseed oil
1 tsp crushed pink peppercorns
Tthe leaves from 1 sprig of marjoram/oregano, finely chopped
For the sauce:
2 egg yolks, lightly beaten
1 tbsp capers, rinsed and chopped finely, then patted dry with a towel
1 tbsp cornichons, chopped and patted dry with a towel
4 tbsp finely chopped flatleaf parsley
1 tbsp finely chopped chives
6 tbsp olive oil
Put the pork chops between two sheets of greaseproof paper and pound with a rolling pin until half a centimetre thick. Mix together the marinade ingredients in a bowl and add the pork.
Turn to coat well and leave for an hour to let the flavours develop, then take out the chops and wipe off the marinade. Season the pork with salt and black pepper and grill over coals for no more than five minutes each side, or until the meat juice droplets rising to the surface of the chops are clear coloured or only very slightly pink.
Meanwhile make the sauce: put the egg yolks in a bowl and stir in all the ingredients except the oil. Once mixed, beat in the oil tablespoon by tablespoon, until you have a rich, thick green emulsion. Season to taste with salt and serve with the grilled meat.