Maple syrup-cured pork chop with greens
This is a clever recipe, because the maple syrup gives the pork chops heaps of flavour and causes them to caramelise quickly and easily in the pan.
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- 2 tsp paprika (preferably Spanish smoked paprika)
- 4 tbsp maple syrup
- 3 tbsp vegetable oil
- 4 large pork loin chops
- Sea salt and pepper
- 250g silver beet or 500g spinach
- Knob of butter
- Lemon juice
- 2 tbsp mayonnaise
- 1 tbsp whole grain mustard
Mix the paprika, maple syrup and 2 tbsp of the vegetable oil together in a bowl, then rub into the pork chops. Cover and refrigerate for whatever time you have, be it an hour or overnight.
Heat the oven to 140C.
Heat the remaining oil in a fry pan and gently fry each chop on either side, until they start to blacken. (Be careful, as the rendered fat might spit.)
Using tongs, hold the chop fat-side down to colour it as well, then transfer to a roasting dish. Season well and roast for 20 to 25 minutes or until tender.
Wash and dry the silver beet and finely shred.
Cook in boiling salted water until tender, drain and dress with butter, lemon juice, sea salt and pepper to taste. Mix the mayonnaise and mustard.
Spoon the meat juices from the baking dish over the chops and season well with sea salt and pepper. S
Serve with the silver beet and the mustard mayo.