Spanish Pork Chops ?

Not being a "connaisseur" of the Spanish cuisine, I'm not sure what is so Spanish in this recipe. That's how the original was called in the Delicious magazine. Perhaps it is the combination of porc and olives, and the smoked paprika ?

Be what it may, this was eaten in our house in record time... Of course, the boys were starving as well - having run outside for the whole day. They're already on summer holiday. Here in Finland the schools close in the beginning of June, and the children return to the classrooms in the middle of August. This year the summery weather started at the same time that the school ended. We've had 10 days of fantastic beachweather. So much it seems that the rest of Europe has been under water and shivering with cold. Is this the Nordic warming instead of the global one ?

I felt the original recipe was a bit grey. It's summer after all - there needs to be colour. So I added a few things - chorizo, onion, sweet peppers... I changed some other things as well, so below the recipe as we had it. 

Spanish Pork Chops 

4 big chops
olive oil
3 crushed garlic gloves
2 tsp smoked paprika
2 tsp ordinary paprika
fresh thyme sprigs
1 lemon zest and juice
2 tsp fennel seeds
2 tsp red wine vinegar
half a kilo small (new) potatoes
2-3 chorizo sausages. sliced
big splash of white wine
1,5 dl vegetable stock
handful of green olives
parsley and mint
2 onions thinly sliced
2 tbsp red wine vinegar
salt and pepper
little sweet peppers sliced

Preheat the oven to 200 degrees. Put the chops into a bowl with the olive ilive, garlic, paprikas, thyme, lemon, fennel seeds and vinegar. Add salt and pepper and let marinate for 30min.

Put the sliced onion in a little bowl and add vinegar, salt and pepper. Let marinate until the dinner is ready. In half an hour the tang of the onion has mellowed into a refreshing sweetness.

Clean and slice the potatoes and mix with some olive oil, salt and pepper and the chorizos. Roast in the oven for 20min. Add the wine and stock and set the chops on the top. Put back in the oven for 15min. Add the olives, half of your sweet peppers and put the tin again in the oven for 5min.

Let the tin wait for a few minutes and sprinkle parsley, mint, onion and rest of the peppers on the top.

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