Chilli, Smoked Paprika and maple pork chops
Filed in Chilli Main Courses, Chilli Recipes on Jun.10, 2009
I have done this a few times now and the result was fantastic and gives a lovely sweet smokey flavour with a little hint of fire. You can add
more/less chilli, paprika or maple depending on your taste buds.
Preperation Time:Â 5 minutes plus marinading time (as long as possible)
Cooking Time: 15/20 mins (or less on a bbq or griddle pan)
Ingredients
- 4 pork loin chops
- 1 and 1/2 heaped teaspoons of smoked paprika
- 1/2 teaspoon chilli flakes (can also use powder)
- 3 tablespoons of maple syrup.
- squeeze of lemon juice.
- salt and pepper
- Veg to serve with.
Method
- Pre heat the oven to 160 degrees c
- Mix the maple syrup, paprika and chilli together then add salt, pepper and lemon juice to taste,
- Score the fat on the pork to stop it curling when you cook it.
- Add pork and leave to marinade for a few hours (if you havent got time just leave it for a few minutes)
- Heat a little bit of olive oil in a pan and fry the pork for a couple of minutes on each side, then hold the pork with a pair of tongs and press the fat into the pan, this helps it get nice and crispy.
- Place the pork on a tray, cover with the remaining marinade and roast in the oven for 15/20 minutes
- Serve with veg of your choice!
PS the pic above was taken on the bbq with some home grown sweet peppers, it was even tastier than when done in the oven.
Tags: chilli pork, Chilli Recipes
August 13th, 2009 at 07:27
Had this one at the weekend along with a Maple Moon Beer (http://www.joseph-holt.com/maplemoon.asp) and some rosemary & garlic potatoes. When I said with ‘a’ beer, there might have been more than one.
This is a great recipe – one of those which works great as it is but you could easily adapt to taste without fear or breaking it. We didn’t have time to do the marinade part unfortunately (we always plan 5 or 6 meals each week and buy the right ingredients weekly; but often we then take the recipe out minutes before we’re supposed to be cooking it and then notice the ‘marinade’ part. I suspect we’re not the only ones!)
But anyway – the lack of marinading didn’t detract – we used a heavy griddle pan which I think worked well, and to be honest they cooked through so quickly we didn’t need to put them into the oven! We added a bit more maple as they cooked and some extra lemon at the end – delicious! You always have to be careful with pork as it dries out really easily but this recipe seems to keep it moist.
Good one!
August 13th, 2009 at 08:50
Glad you enjoyed it, ididnt think about the marinade bit, i will re-word the recipe a bit to make it more obvious!
August 13th, 2009 at 19:36
No the instructions were fine – it was user error on our part!
We always forget the marinade bit but by then we’re too hungry so end up skipping it!
Cheers