MOROCCAN SPICED PORK CHOP
SERVES 4 | 15 MINS PREP + 2 HRS MARINADE | 35 MINS COOK TIME
4 New Zealand pork loin chops
Moroccan Rub (or use a ready-made one)
- 1tsp fennel seeds
- 1tsp cumin seeds
- 1tsp caraway seeds
- 1tsp yellow mustard seeds
- 1tsp black mustard seeds
- 1tsp coriander seeds
- 1tsp fenugreek seeds
- 1 cinnamon quill
- 2 eggplants
- 1 Tbsp salt
- 1 tsp curry powder
- 3 tsp honey
If you're short on time, leave out the babaganoush and you'll have dinner ready in just over 10 minutes!
- ½ packet baby rocket leaves, or substitute with 1 small radicchio, sliced
- 1 bunch watercress
- 1 orange, peeled & segmented, reserve any juice
- 8 black olives, sliced
- Olive oil
Cut the eggplants in half and create a few score lines in each one, about 8mm deep. Rub the salt over the eggplant halves, making sure it gets into the score lines. Put aside and leave for around 2 hours.
Toast the rub ingredients in a dry frypan over a medium heat. Grind the seeds to a course rub using a pestle and mortar.
Preheat the oven to 180ºC. Rinse the eggplant to remove the salt and then coat with the curry powder & honey. Place the eggplants, flesh side up in a baking dish and cover the dish with tinfoil. Bake for 15 minutes or until nearly soft, then remove the foil and bake for a further 10 minutes until the eggplants are lightly coloured. Scrape out flesh into a bowl and mash with a fork. Season with salt and pepper.
Coat the pork chops with the Moroccan rub. Add a dash of oil to a frypan or barbecue over medium-high heat. Add the pork and cook for 6 minutes on one side, being careful not to burn the rub. Flip the steaks and cook on the other side for two minutes. Remove the steaks from the pan and rest on a plate for at least two minutes.
Mix the rocket, watercress, orange and olives in a bowl and dress with the juice of the orange and a dash of olive oil.
Heat the eggplant & place a spoonful on a plate along with the pork chop.
Recipe and image thanks to pork.co.n