PAPRIKA & LEMON PORK CHOPS
SERVES 4-6 / PREPARATION: 20 MINS / MARINATING: 1 HOUR OR OVERNIGHT / COOKING: 45 MINS
We flavour the chops with an authentic Portuguese marinade that ensures the meat is deliciously succulent.
CHOPS
4-6 pork loin chops salt and freshly ground pepper MARINADE
45ml (3T) olive oil juice and finely grated zest of 1 lemon juice of 1 lime or 15ml (1T) red wine vinegar
2 bay leaves
1 garlic clove, finely grated
15ml (1T) smoked paprika
5ml (1t) dried oregano 2,5ml (½t) dried thyme
1 red chilli, chopped, or 5ml (1t) chilli flakes
CHIPS
6 unpeeled potatoes, scrubbed oil, for deep-frying
salt
TO FINISH
olive oil for frying TO SERVE fresh oregano lemon wedges tomato salad (optional)
1 Chops Make slits in the rind of the chops, cutting right down into the fat layer. Season both sides with salt and pepper. Arrange the meat in a non-metal marinating dish.
2 Marinade Mix all the ingredients well and pour over the chops. Make sure the meat is well covered in the marinade. Cover and marinate in the fridge for an hour or overnight. Turn the chops from time to time to ensure the meat absorbs the flavour.
3 Chips Cut the potatoes into thick chips. Bring a large saucepan of salted water to the boil and cook the potatoes until just done – they shouldn’t be soft or starting to disintegrate. Drain and pat dry with paper towel.
4 Heat enough oil for deep-frying and fry the chips in batches over moderate heat until golden brown and crisp. Drain on paper towels and season with salt.
5 To finish Heat a little oil in a large pan and fry the chops in batches. Don’t overcrowd the pan so that the meat seals well and remains juicy. Cook the chops until golden brown on both sides, then reduce the heat and fry for another 3-5 minutes or until done. The cooking time will depend on the thickness of the chops.
6 To serve Garnish the chops with oregano and serve with chips, lemon wedges and tomato salad, if preferred.