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Barbecued smoked-paprika pork chops
Barbecued smoked-paprika pork chops

Barbecued smoked-paprika pork chops

Preparation 15 min
Cooking time 15 min
Servings 4


Flavoured oil:

  • 30 ml (2 tbsp) olive oil
  • 2.5 ml (1/2 tsp) sweet smoked paprika

Pork chops:

  • 5 ml (1 tsp) coriander seeds
  • 5 ml (1 tsp) fennel seeds
  • 5 ml (1 tsp) sweet smoked paprika
  • 4 bone-in pork chops, about 2.5-cm (1-in) thick, fat trimmed off
  • 30 ml (2 tbsp) olive oil
  • Salt and pepper

Accompanying vegetables:

  • 2 small sliced eggplants
  • 2 small sliced zucchini
  • 60 ml (4 tbsp) olive oil
  • 30 ml (2 tbsp) shredded fresh coriander
  • 30 ml (2 tbsp) snipped chives
  • Salt and pepper


Flavoured oil:

  1. In a small bowl, mix together the oil and paprika.
  2. Set aside.

Pork chops:

  1. Using a mortar and pestle, grind all the spices together.
  2. Thoroughly coat the chops with the spice mixture.
  3. Oil, salt and pepper the chops.
  4. Let stand at room temperature for 10 minutes.
  5. Preheat the barbecue to high.
  6. Oil the grill.
  7. Cook the pork chops for about five minutes per side, or until medium-rare.
  8. Transfer to a plate.
  9. Let stand for five minutes.
  10. Just before serving, sprinkle the flavoured oil over the chops and accompanying vegetables.

Accompanying vegetables:

  1. In a bowl, mix together two small eggplants cut into 1.25-cm (1/2-in) slices, two small zucchinis cut into 1.25-cm (1/2-in) slices, and 60 ml (1/4 cup) olive oil.
  2. Season with salt and pepper.
  3. Grill the vegetables on both sides to desired doneness.
  4. Just before serving, sprinkle vegetables with 30 ml (2 tbsp) shredded fresh coriander and 30 ml (2 tbsp) snipped chives.
Availability in stores