Serve each chop, drizzled with pan juices, alongside a portion of crispy spiced potatoes and a lemon wedge.
Chilli & Garlic Pork Chops with Crispy Spiced Potatoes
Ingredients
- Chilli & Garlic Pork Chops
- 4 Eskort Loin Chops
- 1 red chilli, chopped
- 60ml (¼ cup) olive oil
- 1 clove garlic
- 5ml (1 tsp) fresh thyme
- 5ml (½ tsp) salt
- 5ml (½ tsp) pepper
- 1 lemon, sliced into quarters
- Crispy Spiced Potatoes
- 4 large potatoes, parboiled and refrigerated
- 15ml (1 tbsp) coarse salt
- 5ml (1 tsp) pepper
- 15ml (1 tbsp) castor sugar
- 5ml (1 tsp) cayenne pepper
- Oil, for deep frying
- Allergens
- This recipe contains no allergens.
Method
- Chilli & Garlic Pork Chops
- Grind the chilli, olive oil, garlic, thyme, salt and pepper in a mortar and pestle until a paste forms.
- Marinate the chops in the chilli and garlic paste for 5 minutes.
- Fry the chops in a frying pan over high heat for 5 minutes on each side.
- Remove the chops and fry pan juices for another 3 minutes, then remove from the heat.
- Crispy Spiced Potatoes
- Combine salt, pepper, castor sugar and cayenne pepper in a small bowl and set aside.
- Pour enough oil into a deep pot to completely submerge the potatoes when frying.
- Place the pot over high heat, allowing the oil to reach a temperature suitable for deep frying.
- Cut potatoes in half and pat dry with a paper towel to remove excess moisture.
- Using tongs or a slotted spoon, gently place potatoes in the oil to avoid splatter.
- Deep-fry for 7 to 10 minutes until golden and crispy.
- Gently remove from oil and drain on paper towels to absorb excess oil.
- Season the potatoes with the spice mix.
- Tips
- Refrigerate the parboiled potatoes for a minimum of 20 minutes to ensure a golden, crispy finish.
Serve
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