Succulent pork chops marinated in a mild spicy peri-peri marinade.
Ingredients:
For the pork marinade:
6-8 pork loins
4-6 tbsps Nando's hot peri-peri sauce
2 spring onions, chopped finely
2 tbsp Dijon mustard
1 tbsp olive oil
2 tsp garlic powder
1/2 tsp dried red chilli flakes
1 tsp Worcester sauce
Salt & Pepper for seasoning
For the potatoes:
3-4 potatoes, cut in quarters
1 tbsp olive oil
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
1 tsp garlic powder
2 flakes of garlic
1 tbsp flour
Salt & pepper for seasoning
Method:
1. Marinate the pork loins atleast for 30 minutes. Mix all the ingredients for the potatoes and leave aside.
2. Pre-heat the oven to 180 C. In a pan heat some oil, shallow fry the potatoes lightly just to get it brown. Place the pan in the oven and cook until potatoes are crisp and well done.
3. Heat the griddle, place the pork loins and grill until done.
4. Serve hot with the roast potatoes and green beans.
Tips:
If you fancy a light gravy with the meat, when you have taken the meat out of the griddle, pour some red wine, mix well with the juices from the griddle. Let it thicken, season with salt and pepper.
Ingredients:
For the pork marinade:
6-8 pork loins
4-6 tbsps Nando's hot peri-peri sauce
2 spring onions, chopped finely
2 tbsp Dijon mustard
1 tbsp olive oil
2 tsp garlic powder
1/2 tsp dried red chilli flakes
1 tsp Worcester sauce
Salt & Pepper for seasoning
For the potatoes:
3-4 potatoes, cut in quarters
1 tbsp olive oil
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
1 tsp garlic powder
2 flakes of garlic
1 tbsp flour
Salt & pepper for seasoning
Method:
1. Marinate the pork loins atleast for 30 minutes. Mix all the ingredients for the potatoes and leave aside.
2. Pre-heat the oven to 180 C. In a pan heat some oil, shallow fry the potatoes lightly just to get it brown. Place the pan in the oven and cook until potatoes are crisp and well done.
3. Heat the griddle, place the pork loins and grill until done.
4. Serve hot with the roast potatoes and green beans.
Tips:
If you fancy a light gravy with the meat, when you have taken the meat out of the griddle, pour some red wine, mix well with the juices from the griddle. Let it thicken, season with salt and pepper.
No comments:
Post a Comment