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If you’re cooking the chops on a barbecue, light a small amount of coals just before you marinate the meat and give them a short, hot cook on direct heat.
Put the loin chops in a shallow dish, add the garlic, lemon zest, oregano and olive oil, season generously and leave to marinate for 30 minutes.
Meanwhile, put the sliced onion in a bowl, pour over just-boiled water to cover, leave to stand for five minutes, then drain and cool under cold running water. Pat dry and tip into a serving bowl.
Add all the remaining pipirrana ingredients to the onion bowl, toss to combine, and season to taste.
Heat a griddle pan (or barbecue) and, when it’s very hot, sear the chops for four to five minutes on each side, until golden brown and cooked through, but still pink in the middle.
Leave to rest for five to 10 minutes, then serve with the pipirrana and some good bread.