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.
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Serves: 4 people
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1 pinch Black Pepper
300 ml Chicken Stock Cube
2 tsp Chilli Powder
6 cloves Garlic
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
4 - SuperValu Quality Irish Pork Chops
2 - Sweet Potatoes
cut into wedges
- 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.