Pork Chops with Cumin Roasted Veg and Feta
For me, midweek meals are at their absolute best when you can just use one pan or, in this case, one roasting tin and, with a small amount of prep, the ingredients work their own magic to create something delicious!
Pork chops are not something we ordinarily eat in my house but as I went into my local butcher's this week I saw some absolute beauties that I couldn't resist! The main flavours throughout this recipe are cumin and smoked paprika, both heady and aromatic and perfect to counteract the saltiness of the pork and feta cheese. I like serving this in the middle of the table alongside a big bowl of lightly dressed salad for everyone to dig into...
Pork Chops with Cumin Roasted Veg and Feta
Serves 2
350g butternut squash, peeled, deseeded and cut into chunks
100g courgette, cut into strips
150g carrots, cut into strips
3 tbsp olive oil, plus a glug extra
1 tbsp cumin seeds
2 thick-cut, British free-range pork chops
1 tsp smoked paprika
100g feta, crumbled
green salad
Heat the oven to 200°C/180°C fan/ gas 6. Put the squash, courgette and carrot in a large roasting tray. Drizzle the vegetables with the oil, then sprinkle with the cumin seeds and season with salt and pepper. Toss everything together to coat, then roast for 30 minutes.
While the vegetables are cooking, heat a glug of oil in a large frying pan. Season the pork on both sides with salt and the smoked paprika and then sear the fat of the chops for 3-4 minutes. Then cook the chops for 3-4 minutes on each side until golden. Set aside. When the veg have been cooking for 30 minutes, toss them, then add the chops to the tray and crumble over the feta.
Return to the oven and cook for 10-15 minutes until the pork is golden and cooked through (if you have a digital thermometer it should read about 70°C when pushed into the thickest part). Serve the pork and veg with a fresh green salad.
Pork chops are not something we ordinarily eat in my house but as I went into my local butcher's this week I saw some absolute beauties that I couldn't resist! The main flavours throughout this recipe are cumin and smoked paprika, both heady and aromatic and perfect to counteract the saltiness of the pork and feta cheese. I like serving this in the middle of the table alongside a big bowl of lightly dressed salad for everyone to dig into...
Pork Chops with Cumin Roasted Veg and Feta
Serves 2350g butternut squash, peeled, deseeded and cut into chunks
100g courgette, cut into strips
150g carrots, cut into strips
3 tbsp olive oil, plus a glug extra
1 tbsp cumin seeds
2 thick-cut, British free-range pork chops
1 tsp smoked paprika
100g feta, crumbled
green salad
Heat the oven to 200°C/180°C fan/ gas 6. Put the squash, courgette and carrot in a large roasting tray. Drizzle the vegetables with the oil, then sprinkle with the cumin seeds and season with salt and pepper. Toss everything together to coat, then roast for 30 minutes.
While the vegetables are cooking, heat a glug of oil in a large frying pan. Season the pork on both sides with salt and the smoked paprika and then sear the fat of the chops for 3-4 minutes. Then cook the chops for 3-4 minutes on each side until golden. Set aside. When the veg have been cooking for 30 minutes, toss them, then add the chops to the tray and crumble over the feta.
Return to the oven and cook for 10-15 minutes until the pork is golden and cooked through (if you have a digital thermometer it should read about 70°C when pushed into the thickest part). Serve the pork and veg with a fresh green salad.
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