- 4 - pork loin chops (skin on, bone in)
- 15 ml - smoked paprika
- 5 ml - each coriander and cumin seeds
- 3 ml - brown sugar
- 5 ml - sea salt flakes
- - fresh thyme
- - MASH
- 1 - head of cauliflower, sliced and boiled
- 30 ml - butter
- 200 g - bacon bits, fried
- 125 ml - cream or milk
1. Preheat the oven to 170°C. Place the spices and herbs in a pestle and mortar and grind to create a fragrant rub.
2. Pat the pork chops dry with kitchen towel then score the skin with a sharp knife at roughly 1.5cm intervals to prevent the chops from curling too much when cooking.
3. Rub the chops all over withthe spice mix. Spread the cauliflower on a baking trayand dot with butter.
4. Heat a frying pan until medium hot then fry the cutlets, skin side down, until the skin starts to crisp. Fry quickly on either side to sear the meat without burning the spices. Add a little oil if necessary. Put the pan, chops and all, and the tray with the cauliflower into the oven for another 10 minutes. Alternatively, arrange the chops on a wire rack above the cauliflower on the tray and bake together so all the juices drip onto the veg for extra flavour.
5. Make the cauli-mash Blend the cooked cauliflower, half the bacon bits and cream together to form a delicious textured mash and season with salt and pepper to taste.To serve, dish up the chops on top of the mash and sprinkle with leftover bacon bits. Serve with roast beetroot and red onion.
Tip To make sure the crackling gets crisp and crunchy, ensure that the skin is quite dry before cooking.