Piri-Piri Pork Chops with Chickpea and Tomato Salad
Courtesy of National Pork Board
Servings: 4
Prep Time: 35 Min.
Cook Time: 10 Min.
Marinate: 8 hr.
Prep Time: 35 Min.
Cook Time: 10 Min.
Marinate: 8 hr.
What you need:
* 4 8-oz. bone-in ribeye (rib) pork chops, about 3/4-in. thick
Marinade
* 6 red Fresno chiles, stems removed*
* 6 red Thai chiles, stems removed*
* 1/3 c. fresh lemon juice
* 1/4 c. olive oil
* 2 Tbsp. dried oregano
* 2 Tbsp. paprika
* 2 Tbsp. brown sugar
* 4 cloves garlic
* 1 1/4 tsp. kosher salt
Salad
* 2 c. cherry tomatoes, quartered
* 1 15-oz. can chickpeas, drained and rinsed
* 1/2 c. feta cheese, diced
* 1/2 red onion, halved and thinly sliced
* 6 Tbsp. olive oil
* 2 Tbsp. lemon juice
* 2 tsp. ground sumac*
* 2 Tbsp. fresh mint, torn
* salt to taste
Marinade
* 6 red Fresno chiles, stems removed*
* 6 red Thai chiles, stems removed*
* 1/3 c. fresh lemon juice
* 1/4 c. olive oil
* 2 Tbsp. dried oregano
* 2 Tbsp. paprika
* 2 Tbsp. brown sugar
* 4 cloves garlic
* 1 1/4 tsp. kosher salt
Salad
* 2 c. cherry tomatoes, quartered
* 1 15-oz. can chickpeas, drained and rinsed
* 1/2 c. feta cheese, diced
* 1/2 red onion, halved and thinly sliced
* 6 Tbsp. olive oil
* 2 Tbsp. lemon juice
* 2 tsp. ground sumac*
* 2 Tbsp. fresh mint, torn
* salt to taste
What to do:
1. To make the marinade: In the jar of a blender, combine marinade ingredients and process to puree. Transfer 2 cups of marinade to a resealable bag and add pork chops. Seal the bag and set aside in the refrigerator overnight.
2. To make the tomato and chickpea salad: In a medium bowl, combine salad ingredients except the mint and salt. Cover and refrigerate overnight.
3. To serve: Prepare a grill to medium-high heat and lightly oil the grate. Remove chops from the marinade. Grill chops until the internal temperature reaches between 145°F (medium rare) and 160°F (medium), on a meat thermometer, 4 to 5 minutes per side. Remove from the grill and rest 3 minutes.
4. Add mint and salt to taste to the tomato and chickpea salad. Arrange salad on plates, top with pork chops, and serve.
* Look for red Fresno chiles in the produce section of your supermarket and at Latin markets. Look for red Thai chiles at Asian
markets or substitute cayenne chiles. Look for ground sumac at spice markets and online.
* This piri-piri marinade is so amazing; you might want to make a double batch so you can make these chops again soon. Despite all the chiles, it has only a mild heat, which is nicely tempered by the salad. To make it a meal, simply serve some rice or grilled potatoes on the side.
* Inspired by the dish Chef Tim Graham prepared for Food Network In Concert.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
2. To make the tomato and chickpea salad: In a medium bowl, combine salad ingredients except the mint and salt. Cover and refrigerate overnight.
3. To serve: Prepare a grill to medium-high heat and lightly oil the grate. Remove chops from the marinade. Grill chops until the internal temperature reaches between 145°F (medium rare) and 160°F (medium), on a meat thermometer, 4 to 5 minutes per side. Remove from the grill and rest 3 minutes.
4. Add mint and salt to taste to the tomato and chickpea salad. Arrange salad on plates, top with pork chops, and serve.
* Look for red Fresno chiles in the produce section of your supermarket and at Latin markets. Look for red Thai chiles at Asian
markets or substitute cayenne chiles. Look for ground sumac at spice markets and online.
* This piri-piri marinade is so amazing; you might want to make a double batch so you can make these chops again soon. Despite all the chiles, it has only a mild heat, which is nicely tempered by the salad. To make it a meal, simply serve some rice or grilled potatoes on the side.
* Inspired by the dish Chef Tim Graham prepared for Food Network In Concert.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com