Chilli & garlic pork chops with crispy spiced potatoes


Marinated in a #JustDelicious spicy garlic paste, these flavourful, juicy pork chops are a sure-fire way to please the family!


Chilli & garlic pork chops  

4 Eskort Loin Chops 

1 red chilli, chopped 

60ml (¼c) olive oil 

1 garlic clove

5ml (1t) fresh thyme 

2,5ml (½t) salt

2,5ml (½t) freshly ground pepper

1 lemon, quartered, for serving

Crispy spiced potatoes 

4 large potatoes, parboiled and refrigerated 

15ml (1T) coarse salt 

5ml (1t) freshly ground pepper 

15ml (1T) castor sugar 

5ml (1t) cayenne pepper 

oil for deep frying 



Chilly and garlic pork chops

  • Grind the chilli, olive oil, garlic, thyme, salt and pepper in a mortar and pestle until a paste forms.
  • Marinate the chops in the chilli and garlic paste for 5 minutes.
  • Fry the chops in a frying pan over high heat for 5 minutes on each side.
  • Remove the chops and fry the pan juices for another 3 minutes, then remove from the heat. 

Crispy spiced potatoes

  • Combine the salt, pepper, castor sugar and cayenne pepper in a small bowl and set aside. 
  • Add enough oil to a deep saucepan to completely submerge the potatoes when frying.
  • Place the saucepan over high heat, allowing the oil to reach a temperature suitable for deep frying.
  • Cut the potatoes in half and pat dry with a kitchen paper to remove excess moisture. 
  • Using tongs or a slotted spoon, gently place the potatoes in the oil to avoid splatter.
  • Deepfry the potatoes for 7-10 minutes until golden and crispy.
  • Gently remove from the oil and drain on kitchen paper to absorb excess oil.
  • Season the potatoes with the spice mix. 
  • Serve the chops, drizzled with pan juices, alongside portions of crispy spiced potatoes and a lemon wedge.  

TIP Refrigerate the parboiled potatoes for a minimum of 20 minutes to ensure a golden, crispy finish.

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