Update: Do you love smoked paprika as much as I do? This recipe was featured in the February 2024 edition of Eats & Beats Spice Magazine and now you can access more than 20 other recipes featuring this delicious spice. Go check it out here!
2022 Vuelta - Stage 5: Irun to Bilbao.
Another day in Basque country and I finally got to watch some coverage of La Vuelta this morning; watching it as I type this up and the weather is quite similar to the Cape: a little sunny, but mostly foggy. However, I have a traditional preparation of pork that will cut through any dense fog with its bright red color (through the use of paprika) and due to the addition of some hot paprika, will awaken your palate as well! I paired this grilled chop with a traditional side dish of piperade, a/k/a sautéed peppers and onions.
Paprika-rubbed Pork Chops
2 bone-in pork chops, about 1” thick
2 tbsp smoked paprika
1 tbsp kosher salt
½ tsp of hot paprika
½ tsp garlic powder
1 tsp onion powder
Mix all of the spices in a bowl. Dry the pork chops and rub the spice mix all over the meat and bones. Place in the fridge and let sit for a couple of hours (or up to 24 hours).
When ready to cook, preheat a grill on high for 15 minutes (or a skillet over medium-high heat for 5 minutes) and grill the chops 6-8 minutes. Remove the chops and let rest for 5 minutes, then serve.
Piperade
Olive oil
Red pepper, seeded and sliced ¼-inch thick
Onion, peeled and sliced ¼-inch thick
Garlic clove, minced
1 tsp paprika
Heat some olive oil in a skillet over medium-high heat until shimmering. Add in the pepper and onions with a pinch of salt and black pepper. Once beginning to soften, reduce the heat to medium and add some water to the pan, along with the minced garlic and paprika, and cook until softened. ______________________________ Copyright 2022, Brendan McCann, All Rights Reserved.
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