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Friday, February 26, 2021

Chermoula pork chops recipe

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Pork chops are my go-to alternative for a fast and simple dinner. Whereas they’re within the oven with potatoes and purple pepper chunks, you can also make the chermoula, a Moroccan herb and spice paste starring coriander and parsley, with only a few whizzes of your blender. It provides a vibrant observe to this dish, making all the pieces sing.

Prep time: Quarter-hour | Cooking time: 25 minutes




For the chops

  • 250g new potatoes, halved
  • 1 purple pepper, deseeded and roughly chopped
  • 2 tbsp olive oil
  • 2 thick-cut pork chops (about 450g in complete)
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For the chermoula

  • 1 garlic clove, roughly chopped
  • Handful of coriander leaves and stalks
  • Handful of parsley leaves
  • ½ tsp floor cumin
  • ½ tsp smoked paprika
  • ½ tsp caster sugar
  • Juice of ½ lemon
  • 2 tbsp olive oil


  1. Preheat the oven to 200C/180C fan/fuel mark 6. Put the potatoes and pepper right into a roasting dish. Pour over one tablespoon of the olive oil and season properly with salt. Toss collectively and roast for 25 minutes.
  2. In the meantime, warmth the remaining oil in a non-stick frying pan over a medium-high warmth. Sear the chops on one facet for 3-4 minutes, till golden. Stand them up within the pan, fat-side down, and sear that fats for 2-3 minutes, till golden. Place within the roasting tray, raw-side up, and return to the oven for 12-Quarter-hour, till all the pieces is cooked by means of and tender.
  3. Whereas the chops prepare dinner, add all the pieces for the chermoula to a mini meals processor with a superb pinch of salt, and blitz till easy.
  4. Serve with the chops and greens on the desk, with the salad overleaf on the facet.
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