Happy New year to my lovely readers. Over the past few weeks I have noticed a number of readers on my posts and knowing that there are many who want to cook amazing recipes gets me motivated to share. Today’s recipe, my first post of 2018 is a quick, simple and delicious dinner I made under 45-minutes.
We started off this year with a hit recipe that is drool worthy. The pork steak after baking was nicely roasted with its juices full of flavor and taste. The combination with a healthy salad and corn is definitely something that one should always have. Its very simple to prepare especially during weekends for a large group of people. You could also add some rice to the serving if you like.
Preparation time: 10 minutes
Cooking time: 40 minutes
Pork Collar / Loin Chops boneless – 500 g
Garlic cloves – 4 large, finely chopped
Red chillies – 2, I used birds eye chilli, deseeded and finely chopped
Sweet chilli sauce – 2 tbsp
Paprika powder – 1 tbsp
Soya sauce – 2 tbsp
All-spice powder – 1/2 tsp
Sweet Corn or Corn on cob – 1, husk and threads removed (depending on serving portion)
Salt – 1/2 tbsp
Mixed salad – large pack
Tomato – 1 small, finely chopped
Cesar salad – 1 tbsp
Garlic & Chives Cheese / Goats cheese – 1 pack, cut into few chunks
1. Mix together the sweet chilli, paprika powder, soya sauce, all spice powder, chopped garlic and red chilli in a small bowl.
Spread the mixture over the pork chops to coat well. Set aside for 15 minutes.
Meanwhile preheat the oven at 200 degress Celsius / 390 degree Fahrenheit / Gas mark 5 for 5 minutes or until it has reached the temperature.
2. Place the pork chops on a baking sheet over a lower rack (used for convection oven) or on the oven rack in the centre.
Bake on convection mode for 30 minutes or until cooked through, turn sides and bake for another 5 minutes to get a nice brown roasted texture.
Preparing the Salad:
3. Wash the salad throughly with your hands under tap water and transfer to a bowl containing chopped tomatoes, garlic and chives cheese. If you think the leaves are too large just break them by tearing apart, drizzle salad dressing, mix and enjoy!
Preparing the Corn: I prefer it hot while serving so I made this in the end when my pork steaks are only 10 minutes close to doneness.
4. Meanwhile, take a large flat bottomed pot with 3/4 full of water. Make sure the pot is large enough to immerse the corn in the pot completelty. Add 1/2 tbsp of salt and bring the water to a boil on high heat.
Using a pair of tongs, gently place the corn in boiling water and reduce the heat to medium-high. Do not worry if it floats as it boils it rotates and cooks. Cook for 8-10 minutes. To my content I porked it with a fork to check if its cooked.
You can season with pepper, butter or cheese or have it plain seasoned with salt.
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