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This recipe is very easy

Piri Piri Pork Chops

10 minutes Cook time 10 minutes Prep time 4 servings



On the BBQ

  1. Combine all ingredients except chops in a dish. Generously season with salt and pepper. Add chops and coat well with mixture. Cover and refrigerate for 4 to 12 hours.
  2. Preheat barbecue to medium or use a grill pan.
  3. Grill pork chops for about 4 minutes on each side or until a thermometer inserted in the centre of a chop reads 60 °C (140 °F) for pink doneness. Set aside on a plate and let stand for 5 minutes. Serve with potatoes en papillote.
  4. This marinade can also be used for pork tenderloin, steaks, cubes or strips.

Side - Potatoes en papillote

  1. On a large two-layer sheet foil, place approximately 1 L (4 cups) of baby potatoes cut in half, or regular potatoes cut into large cubes. Add a coarsely chopped onion and 30 mL (2 tbsp.) of butter, 15 mL (1 tbsp.) of paprika, 15 mL (1 tbsp.) of piri piri sauce and 1 minced garlic clove. Generously season with salt and pepper. Close foil to seal. Cook on the barbecue over medium heat with the lid closed for 20 to 25 minutes or bake in the oven at 180 °C (350 °F).

Nutritional value (per serving)

  • 296 calories
  • 25 g of protein
  • 19 g of fat
  • 3 g of carbohydrates
  • 1 g of fibre
  • 1 g of sugar
  • 120 mg of sodium
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