https://www.lifestylefood.com.au/recipes/7434/tangy-pork-chops

LifestyleFOOD.com.au

I went to an argentinian restaurant and had something similar to this. It's nice of them to write most of the ingredients on the menu for you. Anyway, I think mine is better. I'm not much for measuring though, so it's all a bit of a guess. Basically it's marinade. Very simple, very quick.

Ingredients

  • Pork chops - you know the ones with the fatty edges, what ever they're called.

  • Ground Fennel seeds

  • cinnamon

  • paprika

  • chilli powder (if you like)

  • dark brown sugar

  • lemon juice

Method

  • 1.

    I usually start with scoring the edges of the fat so that the fat is rendered out somewhat when you cook it. You can rub it with a little salt if you like.

  • 2.

    In a bowl, I mix 1/2 tspn ground fennel seeds with 1/2 tspn cinnamon, 1 tspn paprika, 1/2 to 1 tspn chilli powder (depending on how hot you like it), 1 heaped Tblspn dark brown sugar and the juice of a lemon. Mix

  • 3.

    Cover the meat with it and let it marinade for how ever long you've got. Longer is better though.

  • 4.

    You can cook the meat however you like. Sometimes I do it straight in the frying pan but I find the marinade gets burnt easily due to the sugar so I sear the meat in the frying pan first then put them in the oven for about 10/15 mins (depending on size and thickness of the chops).

  • 5.

    Sometimes I also reduce the marinade a little in the pan. It makes a nice sauce. Why not.

Notes

This is probably enough marinade to do no more than 6 small chops. My partner likes it when I serve it with creamy mash potato and spinach with onion, mushroom salt and pepper with a touch of nutmeg. Fried with a little ( and I mean little) orange juice or some of the marinade. I also add either pine nuts or slivered almonds to the spinach.

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