Definitely needs salt. Try out the marinade before adding the pork to make sure it's salty enough for you.
Serve with couscous and grilled veggies or a light salad. The salad in the photo is a failed attempt at a salad we shall not speak of any more.
1 small onion, choppedBlend all ingredients except chops in a blender (or food processor) until smooth, about 1 minute. Pat chops dry and transfer to a plate, then rub chops all over with 2 tablespoons charmoula and marinate, covered, at room temperature 30 minutes.
1/2 cup fresh cilantro sprigs
1/2 cup fresh flat-leaf parsley leaves
6 garlic cloves
1/4 cup olive oil
2 teaspoons fresh lemon juice
3/4 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/8 teaspoon cayenne
salt and pepper to taste (at least 1 tsp salt)
2 (1 1/4-inch-thick) loin lamb chops (10 oz total), trimmed (or pork)
While chops marinate, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
Grill chops, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until medium-rare, about 8 minutes total. Transfer to a plate and let stand, loosely covered, 10 minutes.Charmoula keeps, its surface covered with plastic wrap, 1 week. It will lose its bright green color after a couple of days.
Adapted from Epicurious.com