Exceptionnellement, l'infolettre SAQ Inspire ne sera pas envoyée cette semaine. Tous les points, rabais et l'échange des points en succursale demeurent en vigueur. Learn more.

Online shopping is back. Inventories in store will return soon. Learn more.

Please note that technical problems are currently causing issues with in-store inventory updates.

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

Barbecued smoked-paprika pork chops

Preparation 15 minutes
Cooking time 15 minutes
Servings 4

Ingredients

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 freshly
  • ground pepper

Preparation

  1. Flavoured oil: In a small bowl, mix together the oil and paprika. Set aside.
  2. Pork chops: Using a mortar and pestle, grind all the spices together. Thoroughly coat the chops with the spice mixture. Oil, salt and pepper the chops. Let stand at room temperature for 10 minutes.
  3. Preheat the barbecue to high. Oil the grill. Cook the pork chops for about five minutes per side, or until medium-rare. Transfer to a plate and let stand for five minutes.
  4. 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. Grill the vegetables on both sides to desired doneness.
  3. Just before serving, sprinkle vegetables with 30 ml (2 tbsp) shredded fresh coriander and 30 ml (2 tbsp) snipped chives.
Availability in stores