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- 4-6 - pork loin chops
- - salt and freshly ground pepper
- - MARINADE
- 45ml - olive oil
- - juice and finely grated zest of 1 lemon
- - juice of 1 lime or 15ml red wine vinegar
- 2 - bay leaves
- 1 - garlic clove, finely grated
- 1Tbs - smoked paprika
- 1tsp - dried oregano
- ½tsp - dried thyme
- 1 - red chilli, chopped, or 5ml chilli flakes
- - CHIPS
- 6 - potatoes, unpeeled and scrubbed
- - oil, for deep-frying
- - salt
- - TO FINISH
- - little olive oil for frying
- - fresh oregano
- - lemon wedges
- - tomato salad (optional)
1 Make slits in the rind of the chops, cutting right down to the fat layer. Season both sides with salt and pepper. Arrange the meat in a non-metal marinating dish.
2 Marinade Mix the ingredients well and pour over the chops, ensuring the meat is well covered in the marinade. Cover and marinate in the fridge for an hour or overnight. Turn the chops from time to time to ensure the flavour penetrates the meat well.
3 Chips Cut the potatoes into thick chips. Bring a large saucepan of salted water to the boil and cook the potatoes until just done – they shouldn’t be soft or starting to disintegrate. Drain well and pat dry with a clean tea towel.
4 Heat enough oil for deep-frying and fry the chips in batches over moderate heat until golden brown and crisp. Drain on paper towels and season with salt.
5 To finish Heat a little oil in a large pan and fry the chops in batches. Don’t overcrowd the pan to ensure that the meat seals well and remains juicy. Cook the chops until golden brown on both sides, then reduce the heat and fry for another 3-5 minutes or until done. The cooking time will depend on the thickness of the chops.
6 Garnish the chops with fresh oregano and serve with the chips, lemon wedges and tomato salad (if using).
