Chilli & Garlic Pork Chops with Crispy Spiced Potatoes

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Cook Time


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  • 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.


  • 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 each chop, drizzled with pan juices, alongside a portion of crispy spiced potatoes and a lemon wedge.