Spicy pork chops with Canarian wrinkly potatoes and mojo verde

Based on 7 ratings

Difficulty

Easy 👌
70
min.
Preparation
25
min.
Baking
60
min.
Resting

Ingredients

Servings:-4+
pork chops
600 g new potatoes
240 ml olive oil (divided)
1 tbsp sumac
1 tbsp sugar
2 tsp cumin (divided)
1 tbsp thyme
2 tbsp lemon juice
2 tsp paprika powder
1 tbsp tomato paste
120 g coarse sea salt
green bell pepper
green chili
30 g parsley
30 g cilantro
2 cloves garlic
2 tbsp lime juice
salt
pepper
sugar
Metric
Imperial

Utensils

  • freezer bags
  • bowl
  • whisk
  • pot
  • baking sheet
  • oven
  • cutting board
  • knife
  • immersion blender
  • large liquid measuring cup
  • small bowl
  • nonstick pan

Nutrition per serving

Cal
962
Protein
50g
Fat
71g
Carb
32g

Step 1/7

For the marinade, mix together olive oil, sumac, sugar, cumin, thyme, lemon juice, paprika powder, and tomato paste in a bowl. Pour marinade into freezer bags and place the pork in as well. Make sure that the pork is coated completely in the marinade and seal the bags. Leave to marinate in the fridge for approx. 1 hr.
  • 6 tbsp olive oil
  • 1 tbsp sumac
  • 1 tbsp sugar
  • 1 tsp cumin
  • 1 tbsp thyme
  • 2 tbsp lemon juice
  • 2 tsp paprika powder
  • 1 tbsp tomato paste
  • 4 pork chops
  • freezer bags
  • bowl
  • whisk

For the marinade, mix together olive oil, sumac, sugar, cumin, thyme, lemon juice, paprika powder, and tomato paste in a bowl. Pour marinade into freezer bags and place the pork in as well. Make sure that the pork is coated completely in the marinade and seal the bags. Leave to marinate in the fridge for approx. 1 hr.

Step 2/7

Wash potatoes thoroughly, and together with sea salt, add them to a pot. Fill the pot with water until the potatoes are fully submerged. Cover, and cook over medium heat for approx. 25 min.
  • 600 new potatoes
  • 120 coarse sea salt
  • pot

Wash potatoes thoroughly, and together with sea salt, add them to a pot. Fill the pot with water until the potatoes are fully submerged. Cover, and cook over medium heat for approx. 25 min.

Step 3/7

Pre-heat oven to 180°C/350°F. For the mojo verde, wash and halve bell pepper and chili. Core the bell pepper and lay it onto a baking sheet. Bake in oven for approx. 25 min. Remove from oven, let cool, and remove the skin.
  • 1 green bell pepper
  • 1 green chili
  • baking sheet
  • oven
  • cutting board
  • knife

Pre-heat oven to 180°C/350°F. For the mojo verde, wash and halve bell pepper and chili. Core the bell pepper and lay it onto a baking sheet. Bake in oven for approx. 25 min. Remove from oven, let cool, and remove the skin.

Step 4/7

Meanwhile chop chili with seeds. Pick parsley leaves from stems and finely chop cilantro with stems and parsley.
  • 30 parsley
  • 30 cilantro

Meanwhile chop chili with seeds. Pick parsley leaves from stems and finely chop cilantro with stems and parsley.

Step 5/7

Add bell pepper, chili, garlic, cumin, parsley, cilantro, salt, and olive oil to a liquid measuring cup and purée until smooth. Season with lime juice, salt, pepper, and sugar to taste. Transfer to a small bowl and set aside.
  • 2 cloves garlic
  • 1 tsp cumin
  • 150 ml olive oil
  • 2 tbsp lime juice
  • salt
  • pepper
  • sugar
  • immersion blender
  • large liquid measuring cup
  • small bowl

Add bell pepper, chili, garlic, cumin, parsley, cilantro, salt, and olive oil to a liquid measuring cup and purée until smooth. Season with lime juice, salt, pepper, and sugar to taste. Transfer to a small bowl and set aside.

Step 6/7

Pour out the water in the pot until there is still a bit left. Without the lid, heat the potatoes over medium-low heat until the water evaporates and shake the pot from time to time. This is to ensure that the potatoes get the typical wrinkled salt crust.

Pour out the water in the pot until there is still a bit left. Without the lid, heat the potatoes over medium-low heat until the water evaporates and shake the pot from time to time. This is to ensure that the potatoes get the typical wrinkled salt crust.

Step 7/7

Take the meat out of the marinade and gently pat dry. Heat up a nonstick pan over high heat and sear the pork for approx. 3 – 4 min., flip over, and fry for approx. 2 – 3 min. more. Place the pork and potatoes onto a plate, serve with mojo verde and enjoy!
  • nonstick pan

Take the meat out of the marinade and gently pat dry. Heat up a nonstick pan over high heat and sear the pork for approx. 3 – 4 min., flip over, and fry for approx. 2 – 3 min. more. Place the pork and potatoes onto a plate, serve with mojo verde and enjoy!