Chop Chop

Spiced Pork Chop


This is a Gordon Ramsey recipe n you could not imagine how these spices lift up the full flavor of the pork chops while not overpowering the sweetness of the meat. I think it works best with quality Iberico chops with bone as it could be served "à point". Balance off the spices with crushed sweet potatoes.

serves 4

4 pork loin chops with bone, about 300g each

(US or Iberico recommended)

Spices

½-1 tsp mild chilli powder

1 tsp sweet paprika

3 tbsp olive oil

A few thyme sprigs

4 garlic cloves, finely chopped

5-6 star anise, lightly smashed

1 tsp coriander seeds, lightly crushed    

• Pre-heat the oven to 180˚C.
• Mix the chilli powder, paprika, pinch salt and pepper with the olive oil. Add the thyme, garlic, star anise and coriander seeds. 
• Coat the chops with the spices and leave to marinate for at least 30 minutes or in the fridge overnight.
• Sear the chops in a hot pan with a little olive oil until golden. Transfer to the oven and bake, uncovered, for about 15 minutes until the meat is just firm when lightly pressed. 
• When cooked, leave the chops to rest in a warm place for 10 minutes.

Crushed Sweet Potatoes

3 large sweet potatoes, about 350g ( butternut squash recommended) Chicken stock, enough to cover the potatoes

1 shallot, peeled and finely chopped

bunch of sage leaves and coriander, roughly chopped

• Bring a pot of chicken stock to the boil. 
• Peel and cut the sweet potatoes into 1½ cm slices. Add to the chicken stock and cook for 7-8 minutes until almost tender when pierced with a skewer (they should be just slightly undercooked at this stage). Drain and refresh under running cold water. Dice the par-cooked potatoes and set aside.
• Sauté briefly the shallots and chopped garlic in a pan with hot oil until they start to caramelize, then tip in the sweet potatoes and toss to mix. Season lightly and cook and stir occasionally for 5-6 minutes. 
• Lightly crush the potatoes and finish with the chopped sage and coriander.

To serve, spoon the mash onto plates and place a pork chop on top. Drizzle juice of the pork chops on top and CHOP!

Tips: It is important to rest the meat for a few minutes before cutting it to have the full juicy tenderness of the meat.