Spicy pork chops with Canarian wrinkly potatoes and mojo verde

Spicy pork chops with Canarian wrinkly potatoes and mojo verde

Based on 10 ratings
Lisa

Lisa

Contributor

Difficulty

Easy 👌

Preparation

70 min

Baking

25 min

Resting

60 min

Ingredients

2Servings
2
pork chops
300 g
new potatoes
120 ml
olive oil (divided)
½ tbsp
sumac
½ tbsp
sugar
1 tsp
cumin (divided)
½ tbsp
thyme
1 tbsp
lemon juice
1 tsp
paprika powder
½ tbsp
tomato paste
60 g
coarse sea salt
½
green bell pepper
½
green chili
15 g
parsley
15 g
cilantro
1 cloves
garlic
1 tbsp
lime juice
salt
pepper
sugar
MetricImperial

Utensils

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

How-To Videos

how-to-prepare-a-chili

How to prepare a chili

how-to-chop-green-herbs

How to chop green herbs

how-to-reach-the-perfect-temperature-for-frying

How to reach the perfect temperature for frying

Nutrition per serving

Cal962
Fat71 g
Protein50 g
Carb32 g
  • 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.
    • 3 tbsp olive oil
    • ½ tbsp sumac
    • ½ tbsp sugar
    • ½ tsp cumin
    • ½ tbsp thyme
    • 1 tbsp lemon juice
    • 1 tsp paprika powder
    • ½ tbsp tomato paste
    • 2 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.
    • 300 g new potatoes
    • 60 g 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.
    • ½ green bell pepper
    • ½ 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.
    • 15 g parsley
    • 15 g 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.
    • 1 cloves garlic
    • ½ tsp cumin
    • 75 ml olive oil
    • 1 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!

  • Enjoy your meal!

    Spicy pork chops with Canarian wrinkly potatoes and mojo verde

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