Spice-Rubbed Pork Chop
with roasted paprika potatoes / romaine salad

Name: Spice-Rubbed Pork Chop
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 1/2 lbs Potatoes, baby or new, quartered; 3 Tbsp Oil, olive; 2 tsp Paprika; 1 tsp Oregano, dried; for roasting Foil; 1 tsp Cumin, ground; 1 tsp Chili powder; 1/2 tsp Oregano, dried; 1/2 tsp Garlic powder; 1/2 tsp Salt; 1/4 tsp Black pepper; 4 Pork chops, boneless or bone-in; 2 Tbsp Oil, cooking; for cooking Foil; 1 Tbsp Vinegar, red wine; 2 tsp Lemon juice; 1/2 tsp Honey; 2 Tbsp Oil, olive; 8 oz Cucumbers, chopped; 1 heart Lettuce, romaine, chopped; 1/2 cup Tomatoes, grape or cherry, halved; 1/4 cup Pepitas / pumpkin seeds

Active: 45 Total: 45

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

Roasted Paprika Potatoes (enough for 2 nights):

Potatoes, baby or new - 2 1/2 lbs , quartered
Oil, olive - 3 Tbsp
Paprika - 2 tsp
Oregano, dried - 1 tsp
Foil - for roasting

Spice-Rubbed Pork Chop:

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

Romaine Salad:

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

Prep

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)
Potatoes / Cucumbers / Romaine / Tomatoes - Prep as directed.

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Make

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.

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