Spicy Pork Chops
Pork chops marinated in soy sauce, garlic and herbs, then baked wrapped in foil.
Ingredients
| 5 pcs | pork chops |
| 50 ml | soy sauce |
| — | ground black pepper |
| — | ground mixed pepper |
| 2 | garlic cloves |
| — | spices to taste (or dry rosemary, marjoram, cumin, coriander - a pinch of each) |
Instructions
Press the garlic and stir it into the soy sauce. Add the aromatic spices. Coat the chops with the mixture and leave to marinate for 1 hour. Wrap each chop in aluminium foil (several layers), taking care not to tear it at the bone. Heat the oven to 220C. Bake the spicy pork chops for 40 minutes.
[Bonus recipe on these pages] Pork in an herb crust: Roll 800 g pork loin in a little flour and sear on all sides in hot olive oil, then remove and let cool slightly. Heat oven to 160C. For the herb crust, blitz 400 g stale bread, 1 tbsp butter, 2 eggs, 2 bunches parsley, 2 tbsp each chopped fresh thyme, rosemary and marjoram, 1 tsp dried savory, 1 bay leaf, salt and pepper in a food processor until crumbly, drizzling in 50 ml olive oil until the mixture just holds together. Spread the crust on cling film, lay the meat on top and use the film to wrap the meat in the herb dough. Place in a dish and bake in the preheated oven for about 45-50 minutes until done. Rest briefly at room temperature, then slice into portions.