Spice-Rubbed Pork Chop
with roasted paprika potatoes / romaine salad
This flavorful, spice-rubbed pork was first featured in 2021. The pork got rave reviews but our community wanted something a little heartier on the side, so we're adding roasted paprika potatoes to serve in addition to a fresh salad.
Smarts: Tonight's recipe includes a double batch of roasted potatoes. Be sure to save some for Wednesday's meal.
- Potatoes, baby or new - 2 1/2 lbs, quartered
- Oil, olive - 3 Tbsp
- Paprika - 2 tsp
- Oregano, dried - 1 tsp
- Foil - for roasting
- Cumin, ground - 1 tsp
- Chili powder - 1 tsp
- Oregano, dried - 1/2 tsp
- Garlic powder - 1/2 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Pork chops, boneless or bone-in - 4
- Oil, cooking - 2 Tbsp
- Foil - for cooking
- Vinegar, red wine - 1 Tbsp
- Lemon juice - 2 tsp
- Honey - 1/2 tsp
- Oil, olive - 2 Tbsp
- Cucumbers - 8 oz, chopped
- Lettuce, romaine - 1 heart, chopped
- Tomatoes, grape or cherry - 1/2 cup, halved
- Pepitas / pumpkin seeds - 1/4 cup
Make spice rub - (If prepping right before cooking, get oven heating first.) Combine cumin, chili powder, oregano (portion for pork), garlic powder, salt, and black pepper. (Can be done up to 5 days ahead)
Pork - Rub pork on all sides with spice rub. Tenderize with a fork. (Can be done 1 day ahead)
Make dressing - Whisk together vinegar, lemon juice, and honey. Add olive oil (portion for salad) while whisking. (Can be done up to 5 days ahead)
Heat oven to 500F / 260C.
Toss potatoes with olive oil (portion for potatoes), paprika, oregano (portion for potatoes), and some salt and pepper (this makes enough potatoes for two nights). Spread out on a sheet pan (or two to prevent crowding). Cover tightly with foil and transfer to the oven. Steam potatoes for 10 minutes.
Reduce oven temperature to 425F / 218C. Remove foil from potatoes and shake the pan. Continue roasting, shaking the pan halfway through cooking, until potatoes are tender, 15 to 25 minutes more (depending on size).
When potatoes are about halfway done roasting, heat a grill pan or skillet with cooking oil over medium-high heat. Sear pork chops on both sides for 3 minutes. Lower heat to medium, cover with foil, and cook for another 3 to 6 minutes (depending on thickness), until they reach 145F / 63C degrees.
Transfer pork chops to a cutting board. Let rest, covered, for 5 minutes.
Toss together romaine, cucumbers, and tomatoes. Add dressing until salad is dressed to your liking. Top with pepitas.
Reserve about 2 cups / 475 mL of the roasted potatoes for Wednesday night’s meal. (This is for 4 servings; adjust if customizing.)
Slice pork chops and serve with salad and portion of potatoes for tonight’s meal.
The flavor on the tofu steaks was great. Potatoes were cooked perfectly and I added some thick asparagus spears from our CSA box to the same roasting pan after the steaming. Everything came together quickly.2 Helpful
Cooked the chops and potatoes (foil packet) on the grill. Easy and tasty.0 Helpful
Not bad. Didn't have potatoes, so used broccoli - air fried the side and everything came together really easily. Cooked the pork a little longer then we should have.0 Helpful
Tofu wasn't the most amazing but the potatoes made up for it!0 Helpful
Potatoes were flavorful and crispy. We made pork tenderloin on the traeger for ease and pork chops can be chewy. It was a pretty easy meal and tasty!0 Helpful
the spice rub for the pork chops is spot on just as the potatoes were also well seasoned. We didn't make the salad.0 Helpful
We cooked the pork chops on the grill. They were very good with the spice rub. Love the potatoes too.0 Helpful