Chermoula pork chops recipe

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Pork chops are my go-to choice for a quick and easy dinner. While they’re baked with potatoes and chunks of red pepper, you can make chermoula, a Moroccan herbal and spiced paste made from cilantro and parsley, with just a few whistles of your blender. It adds a vibrant note to this dish, making everything sing.

Preparation time: 15 minutes | Cooking time: 25 minutes

SERVED

Of them

INGREDIENTS

For the chops

  • 250g new potatoes, cut in half
  • 1 red bell pepper, seeded and roughly chopped
  • 2 tablespoons of olive oil
  • 2 thick pork chops (about 450g in total)
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For the chermoula

  • 1 garlic clove, roughly chopped
  • Handful of coriander leaves and stems
  • Handful of parsley leaves
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon of powdered sugar
  • Juice of ½ lemon
  • 2 tablespoons of olive oil

METHOD

  1. Preheat the oven to 200C / 180C fan / gas. 6. Place the potatoes and pepper in a roasting pan. Pour over a tablespoon of olive oil and season well with salt. Mix and roast for 25 minutes.
  2. Meanwhile, heat remaining oil in a nonstick skillet over medium-high heat. Sear the chops on one side for 3-4 minutes, until golden brown. Put them in the pan, fat side down, and sear them for 2-3 minutes, until golden brown. Place in the roasting pan, raw side up, and return to the oven for 12 to 15 minutes, until cooked through and tender.
  3. While the chops cook, add everything for the chermoula in a mini food processor with a good pinch of salt and mix until smooth.
  4. Serve with chops and vegetables at the table, with the salad on the back on the side.
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