Whether it’s a weeknight dinner, comfort food or movie snack, the ever humble pork chop will fill you up in all the best ways.  

Jerk grilled pork chops 

Serves 4 (As a snack) 

Marinated in a classic Jamaican jerk spice, these pork chops are fabulous with a side of rice or braaied garlic bread.  

Ingredients

For the jerk seasoning  

1 Tbsp onion powder 
1 Tbsp garlic powder 
2 tsp cayenne pepper
2 tsp smoked paprika
2 tsp dried thyme 
2 tsp dried parsley 
2 tsp salt 
1 tsp ground allspice
½ tsp each ground cumin, nutmeg and cinnamon
2 Tbsp brown sugar 

For the pork  

4 (about 1kg) pork loin chops
¼ cup canola oil
3 cloves garlic, chopped
3 Tbsp lime juice 
1 Tbsp white vinegar 
1 tsp minced ginger 
2 jalapeno or serrano chillies, sliced  

For the salsa  

1 avocado, finely cubed 
½ mango, finely cubed
½ small red onion, finely chopped 
½ tsp ground cumin
10g coriander, chopped 
1 lime, zested and juiced 
4 spring onions, finely chopped 
2 jalapeno chillies, coarsely chopped  

Method

1. Combine jerk spice ingredients in a bowl. 
2. Pat pork dry, drizzle with half the oil and 2 Tbsp of the jerk seasoning. Massage remaining ingredients, except jalapenos, into chops. Cover and marinate for at least 30 minutes, or up to 2 hours. 
3. Combine salsa ingredients. Cover and refrigerate.
4. Remove pork from marinade, discarding excess liquid.
5. Heat a griddle pan or place a braai grid over hot coals.
6. Grill or braai chops for 5-6 minutes a side, turning often until charred and cooked through. Rest for 5 minutes. 
7. Serve chops topped with salsa. 

Also read: Pork & prawn wontons recipe

Fried smoked paprika pork bites  

Serves 4 (As a snack)  

Bring the pub grub home with these cubes of crispiness. 

Ingredients

4 (700-800g) boneless pork chops 
4 potatoes, peeled
2 Tbsp smoked paprika
¼ cup cornflour 
1 tsp garlic powder
2 Tbsp canola oil
1 tsp fine salt 
1 tsp white pepper oil, for deep frying 
Deep-fried jalapeno slices, for serving  

For the chilli-lime salt 

¼ jalapeno pepper, deseeded and finely chopped
2 limes, zested
2 Tbsp Maldon salt  

Method

1. Preheat oven to 200°C. 
2. Cut potatoes into thin, even fries. Arrange on a baking tray, cook until dried out, about 20 minutes. 
3. Pat pork dry using paper towel. Slice into 3cm cubes. 
4. Combine paprika, cornflour and garlic powder. 
5. Coat pork in oil, salt and pepper, then toss through half of the cornflour mixture. Set aside. 
6. Combine chilli-lime salt ingredients. 
7. Heat a pot of oil and deep-fry chips in batches until golden, about 1-2 minutes. Remove with a slotted spoon and drain on kitchen paper. Sprinkle immediately with chilli-lime salt and keep warm.
8. Toss pork in remaining cornflour mixture. 9. Deep-fry in batches for 4-5 minutes until crispy. Remove with a slotted spoon and drain on kitchen paper. 
9. Arrange pork and chips on a platter and serve with deep-fried jalapeno slices for a pop of heat. 

Tonkatsu pork chops  

Serves 4  

Tonkatsu is a Japanese barbecue sauce made even more delicious when paired with the double-crumbed pork! 

Ingredients

4 (700-800g) boneless pork sirloin chops 
Salt and milled pepper 
1 cup flour 
5 eggs, whisked 
3 cups panko breadcrumbs (regular breadcrumbs work too)  

For the tonkatsu sauce 

¼ cup Worcestershire sauce 
2 Tbsp brown sugar 
2 Tbsp oyster sauce 
5 Tbsp tomato sauce  

For serving  

¼ cup finely shredded green cabbage
¼ cup finely shredded purple cabbage 
Lemon wedges
Pickled red onion
4 tsp of each black and white sesame seeds, toasted  

Method

1. Pat pork dry using paper towel. Season. 
2. Place flour, eggs and breadcrumbs in three separate bowls.
3. Coat a chop in flour, dip in egg, then coat in panko breadcrumbs. Repeat to create second coating.
4. Repeat with remaining three chops.
5. Heat oil in a deep pan for shallow frying.
6. Fry chops one or two at a time, careful not to overcrowd the pan, for about 4-5 minutes a side or until cooked through. Drain on kitchen paper. 
7. Stir tonkatsu ingredients in a pot over medium-high heat until almost simmering, then remove and decant into a condiment bowl. 
8. Arrange chops on a platter with sides of cabbage, tonkatsu sauce, lemon and onion. Serve sprinkled with sesame seeds. 

Good to know
Double crumbing the chops creates a well-structured outer layer, but is not essential. If crumbing only once, use 2 cups of panko and 3 eggs instead. 

Pan-fried brown butter chops  

Serves 4  

Brining the pork ensures it holds onto as much tenderness as possible, decreasing the risk of drying out. Repeated flipping also keeps moisture in. 

Ingredients

For the chops in brine  

4 (1kg) bone-in pork rib chops
3 cups water
½ cup brown sugar 
½ cup coarse salt 
7 cloves garlic 
1 tsp black peppercorns 
1 sprig thyme, leaves picked
1 sprig rosemary, leaves picked  

For the mashed potato 

4 large potatoes, peeled and quartered
3 Tbsp butter 
¼ cup milk 
1 tsp salt 
3 Tbsp canola oil 
Milled pepper 
4 baby onions, halved 
3 Tbsp butter 
3 sprigs thyme 
3 sprigs rosemary
2 sprigs sage  

Method

1. Prick pork chops with a fork. 
2. Combine remaining brine ingredients in a pot over high heat and stir until the salt and sugar have dissolved. 
3. Remove from the heat and add 1 cup cold water. Decant into a large container. Set aside to cool completely.
4. Submerge chops in liquid, cover and refrigerate for 1 hour, or overnight for best flavour. 
5. Place potatoes in a large pot of salted, boiling water and cook until fork-tender, about 15 minutes. Drain.
6. Return potatoes to the pot and add butter and milk. Mash mixture until smooth. Season with salt. 
7. Remove chops from the brine and pat dry with kitchen paper. Set aside for 15 minutes to come to room temperature. 
8. Heat a cast-iron pan on high heat. Drizzle steaks liberally with oil and pepper. 
9. Add steaks to the hot pan and cook for 10 minutes, turning every 2-3 minutes until they reach a deep caramel colour all over. 
10. Halfway through cooking chops, add the onions to the pan. 
11. About 1 minute before the pork is done, add butter and fresh herbs to the pan. Swirl around pan or use a spoon to coat the pork in bubbling butter as it finishes cooking. 
12. Remove pork and rest, covered, for 5 minutes. 
13. Slice and serve with mash and charred onions. 

Recipes & styling: Sjaan Van Der Ploeg
Photography by: Zhann Solomons

Also read: Pork belly bahn mi recipe

The post 4 tasty ways with pork chops  appeared first on MyKitchen.

Whether it’s creating a tender crumb in baked goods, tenderising meat or adding a tang to salads – good-for-you buttermilk is extremely versatile! 

Perfect pan-fried steak with Zhoug sauce 

Serves 2 

Experience the wonders of the Maillard reaction in this seared steak topped with a burst of Middle Eastern herbs and spices. 

Ingredients 

About 650g T-bone steak
Salt and milled pepper
1 Tbsp butter
Olive oil for frying
6 baby onions, peeled and halved  

For the zhoug sauce 

2 cloves garlic, chopped
30g coriander
2- 3 fresh jalapeño chillies, seeds removed
1 tsp ground cardamom
1 tsp ground cumin
1 tsp chilli flakes / cup olive oil
1 lime, zested and juiced 
Salt and milled pepper 

Method

1. Pat steak dry and season liberally.
2. Heat a cast iron pan over high. Placing fat-side down first, cook steak until most of the fat is rendered out, about 5 minutes.
3. Add butter to the pan and cook steak for about 4 minutes per side for medium-rare finish (or cook to your preferred doneness).
4. Remove from heat and set aside to rest for 10 minutes.
5. Add olive oil to a pan and sear baby onions on medium-high heat for about 6-8 minutes per side or until dark brown. Season and set aside.
6. For the zhoug sauce, place all ingredients in a blender and pulse until a thick sauce forms. Season.
7. Serve steak with the caramelised baby onions and zhoug sauce. 

Compiled by: Liezl Vermuelen 

Recipes & photographs: Fresh Living Magazine 

The post Perfect pan-fried steak with Zhoug sauce  appeared first on MyKitchen.

It can’t be Easter weekend without pickled fish! Editor Chad January shows you exactly how to mix the seasoning, fry the fish and make the sauce. Plus, he shares his three favourite ways to make the most of the leftovers.   

How To Make Pickled Fish  

1. Season The Fish  

Creating your own spice mix may take a bit of extra effort, but it’s worth it! If time, however, is short, store-bought works just as well! Toasting whole spices before grinding releases their flavour and aroma. You’ll know they’re ready when you smell the pungent fragrance. Keep a close watch: they toast quickly and should be removed before there is smoke.  

Fish Masala Spice Mix 

Makes ¾  Cup 

Ingredients

¼ cup coriander seeds
2 tbsp cumin seeds
2 tbsp fennel seeds
2 tbsp black peppercorns
8 cloves handful fresh or dried curry leaves
1 tbsp garlic powder
1 tbsp ground ginger
1 tbsp cinnamon
1 tbsp medium curry powder
1 tbsp ground turmeric
1 pinch salt

Method

1. Toast coriander, cumin, fennel seeds, black peppercorns, cloves and curry leaves in a dry, hot pan for 1-2 minutes or until fragrant. 
2. Cool completely and grind in a pestle and mortar until fine.
3. Combine with garlic powder, ginger, cinnamon, curry powder, turmeric and salt.  
4. Store in an airtight container until ready to use.

Chef’s Tip: Add some olive oil and lemon juice to your spice mix to make a paste. Add this to a quick dinner for a flavour boost.  

2. Fry The Fish  

Cook the fish your way: batter and deep-fry the fish, or simply pan-fry.   

Deep-Fried Fish

Ingredients

vegetable oil, for deep frying
2kg firm white fish (we used hake)
salt and milled black pepper
2 cups cake flour
2 tbsp fish masala spice mix
2 cups milk

Method

1. Heat oil in a large pot. Portion fish, pat dry with kitchen paper and season. 
2. Combine cake flour, spice mix and milk. Season well. 
3. Dip each fish portion in batter to coat evenly. 
4. Deep-fry in hot oil for 4-6 minutes. Drain on kitchen paper and repeat with remaining fish and batter. Be sure not to overcrowd your pan. 

Pan-Fried Fish  

Ingredients

3 tbsp vegetable oil
2kg firm white fish
salt and milled black pepper
2 tbsp fish masala spice mix
1 cup cake flour   

Method

1. Heat oil in a large pan. Portion fish and dry with kitchen paper. 
2. Season fish and sprinkle with masala spice mix. 
3. Dip each portion in cake flour to coat lightly. Dust off excess. 
4. Fry fish in batches for about 5-7 minutes or until cooked through. Drain on kitchen paper. 

3. Pickle The Fish 

Serves 6-8 • Total Time 45 Min [Plus Pickling] 

Ingredients

1 portion deep-fried or pan-fried fish
5 cups water
4 cups white spirit vinegar
3-4 bay leaves
3 tbsp curry powder
1 tbsp fish masala spice mix
2 tbsp ground turmeric
1 tbsp black peppercorns
1 tbsp coriander seeds
2 cups brown sugar
290g apricot jam
2 tbsp cornflour
6-8 onions, sliced into rings

Method

1. Arrange cooked fish in a deep baking tray or large bowl with a lid. 
2. Combine water, vinegar, bay leaves and spices in a large pot. 
3. Bring the mixture to the boil and keep it there for about 8 minutes. 
4. Add sugar and jam and simmer on high for 10-12 minutes. 
5. Mix cornflour and ¼  cup of pickling sauce in a separate bowl until smooth. Simmer for 5 minutes or until sauce has thickened slightly. Adjust seasoning to taste. 
6. Add onion and simmer for 5 minutes. Cool slightly. 
7. Pour pickling liquid over fish and cool completely, cover and refrigerate. 
8. Pickle for at least 48 hours before serving, or store for up 3 weeks. 
9. Serve with garlic naan, hot cross buns, rotis or a side salad. 

Top Tip: Make a raita with plain yoghurt, grated cucumber, red chilli, chopped red onion, and fresh coriander. Season well. This creamy sauce is to die for dolloped onto the pickled fish.  

Three Ways With Pickled Fish 

Pickled fish Buddha bowl 

Serves 2 • Total Time 20 Min 

Ingredients

2 cups cooked pearl or regular couscous
salt and milled black pepper
2 tbsp fresh coriander
¼ cup lemon juice plus zest
2 cups pickled fish
60g mange tout, cooked and sliced
200g cauliflower florets, roasted
¼ head red cabbage, shredded

Method

1. Season couscous and toss through coriander, lemon juice and zest. 
2. Divide between two serving bowls. 
3. Divide pickled fish, mange tout, cauliflower and cabbage between serving bowls. 
4. Drizzle with extra pickled fish sauce. 

Quick pickled fish pâté 

Serves 4-6 • Total Time 20 Min 

Ingredients

2 tins cannellini beans, drained and rinsed
1½ cups pickled fish, bones discarded
¼ cup pickled fish sauce
2 cloves garlic, chopped
handful fresh coriander
salt and milled black pepper
handful spring onion, sliced

Method 

1. Blitz beans, fish, sauce, garlic and coriander. Season well with salt and pepper. 
2. Serve on toasted ciabatta or hot cross buns, sprinkled with spring onion. 

Pickled fish tart 

Serves 4 • Total Time 35 Min 

Ingredients

400g puff pastry
2 tbsp melted butter
2 cups pickled fish
½ punnet cherry tomatoes, halved
4-5 radishes, sliced
handful fresh coriander, chopped
lime wedges, to serve   

Method

1. Preheat oven to 180°C. 
2. Roll out puff pastry into a 3mm thick rectangle and score a 5cm border with a sharp knife. Brush with the melted butter. 
3. Bake for 15 minutes or until golden. 
4. Serve topped with fish, tomatoes and radishes and garnish with coriander. Serve with lime or lemon wedges.

Photography: Fresh Living Magazine  

The post Our Editor’s Famous Pickled Fish Recipe appeared first on MyKitchen.

Spicy chilli and lemony butter are perfectly complemented in this pan-fried fish recipe. It’s the perfect light meal for two!

SERVES 2 // COOKING TIME 1 hour

INGREDIENTS
For the pan-fried fish
500 g hake fillets, skin on
For the chilli sauce
5 baby onions, chopped
6 red chillies, chopped
3 tbsp chilli powder
½ tbsp fish sauce
¼ cup olive oil
¼ cup water
For the potato stacks
2 garlic cloves, grated
1 cup white wine
1 tbsp butter
½ cup cream
Handful dill, roughly chopped
Juice of ½ lemon
4 potatoes, thinly sliced

METHOD
For the pan-fried fish
1. Season your fish.
2. Heat some oil in a pan over high heat. Gently place the fish in the pan, skin side down and cook until the skin is crisp. Then carefully flip over and cook the other side for 3 minutes. Remove from the pan and set aside.
For the chilli sauce
1. Add all the ingredients to a food processor and blend until you have a thick paste.
2. Transfer to a pot and simmer for 10 minutes, until fragrant and bright red. Season to taste.
For the potato stacks
1. Preheat oven to 200°C.
2. Heat some olive oil in a small pot over medium heat. Add the garlic and allow to sweat until fragrant.
3. Add the wine and simmer until reduced by half. Remove from the heat and whisk in the butter until melted and fully incorporated. Then whisk in the cream.
4. Return to the heat. As soon as it starts to simmer, remove from the heat and stir in the dill and lemon juice.
5. Arrange the potato slices in ramekins, alternating each layer with some lemon-butter sauce.
6. Bake for 25 minutes, until the potatoes are cooked through and golden brown on top.
7. Spread some chilli sauce on plates. Carefully tip the potato stacks from the ramekins onto the chilli sauce. Top the potatoes with a piece of fish and drizzle with extra chilli sauce.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

The post Pan-fried fish with chilli sauce on a lemon-butter potato stack appeared first on MyKitchen.