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Barbecued smoked-paprika pork chops
Preparation
15 min
Cooking time
15 min
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 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
Preparation
Flavoured oil:
- In a small bowl, mix together the oil and paprika.
- Set aside.
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.
- 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.
- Let stand for five minutes.
- Just before serving, sprinkle the flavoured oil over the chops and accompanying vegetables.
Accompanying vegetables:
- 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.
- Season with salt and pepper.
- Grill the vegetables on both sides to desired doneness.
- Just before serving, sprinkle vegetables with 30 ml (2 tbsp) shredded fresh coriander and 30 ml (2 tbsp) snipped chives.
