Peri Peri Pork Chops with Sweet Potato Wedges
Peri-peri is Portuguese in origin. It usually consists of crushed chillies, onion, citrus zest and juice, paprika, basil, oregano and tarragon, but I like to add a pinch of ground cumin and ground coriander too.
SuperValu
SuperValu
Recipe - Castlebar - Kavanagh's
Peri Peri Pork Chops with Sweet Potato Wedges
Prep Time5 Minutes
Servings4
Cook Time30 Minutes
Ingredients
4 SuperValu Quality Irish Pork Chops
300 ml Chicken Stock Cube
2 tsp Chilli Powder
6 cloves Garlic finely chopped
2 tsp Ground Coriander
1 tsp Ground Cumin
0.5 Lemon zest and juice
3 tbsp Olive Oil
2 tbsp Paprika
0.5 tsp Rock Salt
1 tsp SuperValu Oregano
2 Sweet Potatoes cut into wedges
1 pinch Black Pepper
Directions
- Begin by preparing the spicy rub. Place the chopped garlic in a mixing bowl. Add 1 tablespoon of the paprika and all the remaining spices and mix to combine. Add the lemon zest and juice and 1 tablespoon of the olive oil and mix together again, then rub all over the pork chops. Leave to marinate for 20 minutes.
- Preheat the oven to 200oC/gas mark 6.
- Place the sweet potato wedges on a baking tray. Drizzle with the remaining 2 tablespoons of olive oil and season with the remaining tablespoon of paprika and some salt and pepper. Roast in the oven for 30 minutes, until cooked through and golden.
- Place the pork chops on a roasting tray and transfer to the oven. Roast for 10 minutes, until nearly cooked through. Add the chicken stock and return to the oven for a further 10 minutes, basting regularly. Serve immediately with the sweet potato wedges.
Tip: If you'd like to concentrate the cooking juices to serve as a sauce, transfer them to a small pot once the pork chops come out of the oven and boil until the liquid has reduced.
5 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
SuperValu Fresh Irish Mediterranean Basted Irish Pork Chops (425 g)
3 for €10
€3.99€9.39/kg
Oxo Chicken Stock Cubes 12 Pack (71 g)
€2.69€37.89/kg
Not Available
SuperValu Garlic (3 Piece)
€1.05€0.35 each
Schwartz Spice Coriander Ground (24 g)
2 for €4.50
€3.05€127.08/kg
Funky Soul Ground Cumin (35 g)
€0.99€28.29/kg
Club Lemon Bottle (1.75 L)
Only €2.60
3 for €4 Real Rewards Price
€2.60€1.49/l
+ €0.25 Deposit
SuperValu Olive Oil (500 ml)
€3.69€7.38/l
Funky Soul Paprika (39 g)
€0.89€22.82/kg
Not Available
Schwartz Herbs & Spice Oregano (7 g)
2 for €4.50
€2.50€357.14/kg
SuperValu Sweet Potatoes (800 g)
€1.29€1.61/kg
Cape Herb Black Pepper Grinder (50 g)
€2.99€59.80/kg
Directions
- Begin by preparing the spicy rub. Place the chopped garlic in a mixing bowl. Add 1 tablespoon of the paprika and all the remaining spices and mix to combine. Add the lemon zest and juice and 1 tablespoon of the olive oil and mix together again, then rub all over the pork chops. Leave to marinate for 20 minutes.
- Preheat the oven to 200oC/gas mark 6.
- Place the sweet potato wedges on a baking tray. Drizzle with the remaining 2 tablespoons of olive oil and season with the remaining tablespoon of paprika and some salt and pepper. Roast in the oven for 30 minutes, until cooked through and golden.
- Place the pork chops on a roasting tray and transfer to the oven. Roast for 10 minutes, until nearly cooked through. Add the chicken stock and return to the oven for a further 10 minutes, basting regularly. Serve immediately with the sweet potato wedges.
Tip: If you'd like to concentrate the cooking juices to serve as a sauce, transfer them to a small pot once the pork chops come out of the oven and boil until the liquid has reduced.