Zippy and fun! Chermoula pork chops!
by Pork Farm to PlateCategory
Main Course
Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
The perfect addition to your pork chops is Chermoula - an African relish or marinade used widely throughout Morocco, Libya, Tunisia and Algeria - it's super zippy and fun!
Author:Mick Nunn
Ingredients
4 Pork Chops
7.5g cumin seeds
2.5g coriander seeds
2.5g black peppercorns
1.25g chilli flakes
5g garlic
62g diced onion
2.5g fresh ginger
10g paprika
1 lemon, zest only
40g parsley leaves
50g coriander leaves
150ml extra virgin olive oil
Salt, pinch
For the Chermoula:
Directions
For the Chermoula:
Toast the cumin & coriander seeds, then pound into a powder in a mortar and pestle.
Add all ingredients to a blender and blitz to a paste.
For the Pork:
Rub the marinade over the pork & allow to sit for 4 hours, or preferably, overnight.
Pan fry or char grill until pork is just cooked. The chermoula will blacken a little, that's okay. The sweet/bitter caramelisation is what you're looking for.
Serve with yoghurt and fresh lemon.