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.

A step-by-step guide on how to make this delicious crispy pork chops and quick herb ‘pesto’ dish

Crispy pork chops and quick herb ‘pesto’ 

Serves 4 • Total Time 25-30 Min 

Ingredients

FOR THE CRISPY PORK CHOPS  

4 pork loin chops 
Salt and milled black pepper 
Glug olive oil  
1 tsp grated ginger  
2 cloves garlic, sliced 
2 Tbsp butter 
½ lemon, juiced  
1 Tbsp fresh coriander, chopped  
2 Tbsp honey  

FOR THE HERB PESTO  

10g fresh coriander  
10g fresh parsley  
1 lemon, zested and juiced  
1 clove garlic, sliced  
3 Tbsp olive oil  
1 tsp pink peppercorns  

Method

1. Season pork chops and heat oil in a large pan. 
2. Fry chops for about 5-6 minutes per side or until golden brown. 
3. Add ginger, garlic and butter into the same pan and fry for about 2 minutes. 
4. Add lemon juice, coriander and honey. Baste chops with this mixture. Remove from heat and set aside. 
5. Blitz together coriander, parsley, zest, lemon juice, garlic, olive oil and pink peppercorns. Season well. 
6. Serve pork smeared with herb pesto and a fresh stonefruit salad. 

The post Crispy pork chops and quick herb ‘pesto’ appeared first on MyKitchen.

You don’t have to reserve your fresh fruit solely for desserts and snacks. See how perfectly our balsamic and nectarine glaze compliments these juicy pork chops.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
1 tbsp chilli flakes
½ cup balsamic vinegar
1 tbsp brown sugar
2 tsp dried origanum
2 tbsp thyme
4 pork chops
3 nectarines, sliced
⅓  cup chopped feta
⅓  cup basil

METHOD
1. Preheat oven to 250°C.
2. Whisk together the chilli flakes, vinegar, sugar, origanum and thyme.
3. Season the chops well. Heat some oil in a pan over medium-high heat. Brown the pork chops for 5 minutes on each side.
4. Reduce the heat to medium and continue cooking for 8–10 minutes, until cooked through.
5. During the last 2 minutes of cooking, pour the balsamic mixture into the pan.
6. Remove from the heat and add the nectarines.
7. Transfer to the oven for 8 minutes, until the peaches are charred.
8. Top with feta and basil, and serve with the nectarines and the balsamic glaze from the pan drizzled on top.

Recipe & styling: Jezza-Rae Larsen
Photography: K-Leigh Siebritz // HMimages.co.za

If you loved the way fruit complimented this recipe, wait till you try our naartjie and ginger glazed ribs!

The post Juicy pork chops with balsamic and nectarine glaze appeared first on MyKitchen.

The sweet and sour flavours of onion and apple complement these pork chops perfectly, and add in butter bean mash for a comforting dish.

SERVES 6 // COOKING TIME 1 hour

INGREDIENTS
For the pork chops
3 tsp mustard
6 pork chops
2 apples, thickly sliced
2½ onions, thickly sliced
1 cube chicken stock dissolved in 1 cup boiling water
½ cup white wine
For the butter bean mash
½ onion, chopped
2 garlic cloves, grated
2 tins butter beans, rinsed
Juice of 1 lemon
1 tsp dried sage
½ cup hot milk

METHOD
For the pork chops
1. Preheat oven to 180°C.
2. Spread the mustard on the pork chops and season.
3. Heat some vegetable oil in an ovenproof pan and fry the apples and onions until they start to soften, about 5 minutes. Remove from the pan.
4. Heat some more oil in the pan and brown the pork chops for 1–2 minutes on each side. Add the onions and apples back to the pan.
5. Pour over the chicken stock and white wine and transfer to the oven. Cook for 20–25 minutes, until the pork is cooked through and the onions are caramelised.
For the butter bean mash
1. Heat some oil in a pan over medium. Fry the onion and garlic for 5 minutes.
2. Add the butter beans, lemon juice and sage and heat through.
3. Remove from the heat and add the milk gradually, mashing all the while, until soft and creamy. Season to taste and serve with the pork chops.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

Do you know another favourite pairing of our? Pork chops with bacon jam and Cheddar!

The post Onion and apple pork chops with butter bean mash appeared first on MyKitchen.

Home-made, healthy and budget-friendly – what more could you ask for? Spend braai day chowing down on these pap-crusted chops with charred cabbage!

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
For the pap-crusted chops
1 cup flour
1 tsp salt
½ tsp garlic powder
3 eggs, whisked
1 cup pap
4 lamb chops
Vegetable oil, to fry
1 tsp dried sage
For the charred cabbage
2 baby green cabbages
4 tbsp olive oil
4 tbsp red wine vinegar
1 grapefruit, peeled and sliced
Handful mint

METHOD
For the pap-crusted chops
1. Mix together the flour, salt and garlic powder.
2. Set out 3 bowls. One with the flour, another with the egg and a third with the pap.
3. Roll the chops in flour, then egg wash and then in the pap.
4. Heat the oil in a pan and add the sage. Fry the chops for 3 minutes per side, until crisp and golden brown. Drain on paper towel.
For the charred cabbage
5. Separate the cabbage leaves and drizzle with ½ the olive oil. Season.
6. Fry the cabbage leaves in a pan until charred on the edges. Set them aside.
7. Whisk together the remaining olive oil and the vinegar.
8. Peel the grapefruit and slice thinly.
9. Lay the grapefruit and cabbage on plates. Drizzle with dressing and scatter with mint leaves. Add a chop and enjoy!

Recipe & styling: Chiara Turilli
Photography: Gareth van Nelson // HMimages.co.za

Go for a little extra spice with these turmeric-crusted pork chops!

The post Pap-crusted chops with charred cabbage appeared first on MyKitchen.

Get creative in the kitchen and crumb your chops in some polenta. We all know pork and tomato go amazingly together, so whip up a zingy sauce to serve them with and add some broccoli for a happy, wholesome meal.

SERVES 4 // COOKING TIME 45 mins
INGREDIENTS
For the tomato sauce and broccoli
¼ cup olive oil
1 onion, peeled and chopped
1 clove garlic, peeled and crushed
410g tin chopped tomatoes
1 tsp dried origanum
Salt and black pepper
½ broccoli, cut into florets
For the pork chops
4 pork chops
150g polenta
2 tbsp vegetable oil
40g butter
¼ cup breadcrumbs

METHOD
For the tomato sauce and broccoli
1. Preheat oven to 200°C.
2. Heat 2 tbsp oil in a pot over medium heat and fry the onion for 10 minutes, until translucent. Add the garlic and fry for 1 minute.
3. Add the tomatoes and the dried origanum and cook for 15 minutes, uncovered, until thickened.Season, then set aside.
4. Toss the broccoli in the remaining oil. Season. Place on a baking tray and roast for 10–15 minutes, until slightly charred. Remove from the oven and set aside.
For the pork chops
1. Season the chops and coat in polenta.
2. Heat the oil in a pan over medium heat and fry the chops for 2 minutes on each side, until golden brown.
3. Remove from the pan and place on a baking tray. Top with butter and breadcrumbs and season.Bake for 5–8 minutes, until cooked through.
4. Serve with the tomato sauce and roast broccoli.

The post Polenta-crumbed pork chops with roast broccoli and tomato sauce appeared first on MyKitchen.