The vaccine passport and a valid ID will be required to access stores as of January 18. Delivery time is 5 to 7 days. Find out more.

Due to the recent strike of our distribution center employees, delivery time is approximately 10 days.

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

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

You will need to present your vaccine passport to pick up your online order in-store as of January 18. In any other situation, please select home delivery.

Barbecued smoked-paprika pork chops

Preparation 15 minutes
Cooking time 15 minutes
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 freshly
  • ground pepper


  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