' North African Pork Chops - Vino Mas

North African Pork Chops

  • ¼ cup bottles roasted red bell pepper
  • 3 Tbsp EVOO
  • 3 Tbsp lemon juice, divided
  • ¾ tsp kosher salt, divided
  • 1 ½ tsp ground cumin, divided
  • ¼ tsp ground coriander
  • 2 garlic cloves
  • 1 cup plain Greek yogurt
  • ¼ cup chopped fresh mint
  • 4 pork chops

  1. Place roasted bell pepper, 2 tbsp EVOO, 2 Tbsp lemon juice, ¼ tsp salt, ½ tsp cumin, coriander and garlic in a food processor, process until smooth.  Put aside.
  2. Preheat oven to 425°
  3. Combine yogurt, mint, 1 tbsp lemon juice and 1 tsp cumin
  4. Heat a large Cast Iron skillet (Or one that goes from stove top to oven) over med high heat.  Add 1 Tbsp EVOO and swirl to coat bottom of skillet.  Sprinkle pork with ½ tsp salt.  Add pork to pan; cook  8 min, browning on all sides.  Pour Red pepper sauce to pan, turning pork to cover with sauce.  Place pan in oven for 12 min or until thermometer registers 145°.  Remove from oven and let rest for 5 min.  Serve with yogurt sauce.   

If you want more of a Spice to your sauce add 1 tbsp Sambal Oelek (ground Chile paste) to the red bell pepper sauce.  

Pairing:  Tempranillo, Pinotage or African Red Blend

Newsletter Signup

Sign up here to stay connected!