Omnivores will find that this meal hits the spot, in a savory way. Even a few minutes of marinating infuses a nice, earthy flavor in the meat, and the salad is a nice complement that comes together while the pork chops are cooking.
An exhaust fan is essential, unless you use a quick-heating gas grill outdoors. Adapted from “Mediterranean Cooking: More Than 150 Favorites to Enjoy With Family and Friends,” by Ellen Brown.
Paprika Pork Chops With Carrot and Olive Salad
4 servings
1 or 2 large lemons
1/4 cup olive oil
4 teaspoons ground cumin
1 tablespoon sweet paprika
Four 8-ounce, bone-in pork chops, about 3/4 inch thick
Salt and black pepper
4 medium carrots
1 cup pitted black olives
1 large handful parsley leaves
1 large handful cilantro leaves and tender stems
1 tablespoon red wine vinegar
Squeeze 4 tablespoons of lemon juice into a wide, shallow dish. Stir in half of the oil, half of the cumin and all of the paprika.
Season the pork chops evenly with salt and pepper on both sides, then add to the dish, turning to coat completely.
Fill a saucepan with a few inches of water and place it over medium heat. Place a steamer basket on top.
Scrub the carrots well. Cut them in half lengthwise, then crosswise into thin slices, transferring them to the steamer basket. Cover and steam for 8 to 10 minutes or until tender. Remove from the saucepan; cool for 10 minutes.
Heat a large grill pan over medium-high. Grease with cooking oil spray.
Remove pork from the marinade; discard any remaining marinade.
Place the chops in the grill pan; cook for 6 to 8 minutes, until browned, then turn them over and cook for 6 to 8 minutes or until the internal temperature is 145 degrees F on an instant-read thermometer.
Coarsely chop the olives and place them in a mixing bowl. Rinse the parsley and cilantro; tear the leaves into the bowl. Add the cooled carrots.
Whisk the remaining 2 tablespoons of oil, the remaining 2 teaspoons of cumin and the red wine vinegar in a cup, then pour over the vegetable-herb mixture and toss. Taste, and season lightly with salt and pepper as needed.
Divide among individual plates. Rest a pork chop on top of each portion of salad. Serve right away.
