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Blue ceramic plate topped with a smoky marinated pork chop, pickled red onions and a wedge of lime
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Smoky Marinated Pork Chops

Prep Time15 minutes
Cook Time10 minutes
Servings: 2

Ingredients

Smoky Pork Marinade

  • 1 tbsp olive oil
  • 1 tbsp smoked paprika See recipe notes for recommendation
  • 2 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp dried oregano
  • 1 tsp cayenne pepper
  • 1 tbsp red wine vinegar
  • 1 tsp maple syrup or brown sugar

Pork and sides

  • 2 thin and fatty pork chops (see recipe notes below)
  • 50g butter
  • Sea salt flakes
  • 1 medium red onion
  • 60ml red wine vinegar
  • 80ml water
  • 1 lime

Instructions

  • Prepare the marinade: Combine all marinade ingredients together in a small bowl.
  • Season both chops generously with salt on each side and rub into the meat.
  • Spread the marinade between the two chops, rubbing evenly on each side of the meat. Place the chops in a bowl and cover. Allow to marinate 2 to 24 hours.
  • Start the quick onion pickles: Peel and slice the red onion very thinly, place in a bowl, season well with salt, then add the red wine vinegar and water. Using your hands, scrunch the onions inside the pickling liquid to crush them a little. Cover and transfer to the fridge.
  • When ready to cook: Remove the pork chops from the refrigerator at least 30 minutes before cooking to allow them to come to room temperature. Heat oil in a skillet over medium-high heat. Cook the chops for 2-3 minutes on each side. Remove from pan and let rest for 5 minutes (the same cooking time applies to bbq and grills).
  • While the meat is resting, add the butter to the same pan and melt, scraping up the remaining cooking juices and marinade and mixing it with the butter to make a sauce.
  • To finish: Cut the pork chops into thick strips. Drizzle with the marinated melted butter. Serve with a side of drained pickled red onions and a squeeze of lime juice.

Notes

Choosing the right pork chop: There are various cuts of pork chops, but the best ones for marinating and frying are those with a good amount of fat marbled throughout the meat. If the chops are too thick, use a meat mallet or rolling pin to flatten and tenderize them for more even cooking.