Seared Pork Loin Chops | Hot Pepper Salad |

During a trip to the Pacific Island of Fiji part of the tour was to spend a fully inclusive day-trip snorkelling on a deserted Island. The excursion and boat trip was run by a Fijian family. Father and sons were the crew and the Matriarch of the family was the cook.

She apologized when boarding and explained that as there were only two people on the trip that day the would not be a barbecue. Instead, she offered a family dish that we would enjoy. This was Seared Pork Loin Chops with Hot Pepper Salad.  She added that she would cook any fish the men caught on the way to the family Island.

The highlight of the day, spent in the middle of the Pacific ocean was her Seared Pork Loin Chops with Hot Pepper Salad. This we happily washed down with some terrific local Fijian beer. This was really welcome after a day on this speck of sand as latter-day Robinson Crusoe ’s. What a day to remember.

Print Recipe

Seared Pork Loin Chops with Hot Pepper Salad

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By Marc Spendlove-Kruger – Serves: 4

Prep Time: 10 minutes – Cooking Time: 10 minutes

If you are serving this outdoors it has to be a good beer. The flavours of the meat and peppers really compliment each other.

Ingredients

• 5 Tsp Olive oil
• 4 Boned center-cut pork loin chops
• Sea Salt and black pepper to taste
• 1 cup Sliced red onion
• 5 Garlic cloves thinly sliced
• 1 Mild chili seeded and thinly sliced (about 3/4 cup)
• 1 Red pepper seeded and thinly sliced (about 1 1/2 cups)
• 1 Yellow pepper seeded and thinly sliced (about 1 1/2 cups)
• 1 Green pepper seeded and thinly sliced (about 1 1/2 cups
• 3 Tbs Chopped fresh flat-leaf parsley
• 3 Tbs Red wine vinegar
• 2 Tbs Capers rinsed and drained
• 1 Large Pinch Chilli Powder

Instructions

1

Heat 2 teaspoons Olive Oil in a large skillet over high. Sprinkle pork with salt and black pepper. Cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.

2

Reduce heat to medium-high. Add remaining Olive Oil, oil, onion, garlic, Chilli, and peppers to the pan

3

Cook for 4 minutes or until tender, stirring occasionally. Increase heat to high.

4

Stir in parsley, and remaining ingredients; cook 1 minute or until liquid is reduced by half. Serve pepper mixture with pork

Notes

The secret to good Pork chops is a very hot griddle. If you can hold your hand over it and struggle to count to ten - its about right.

If you like this try our other Pork Recipes 

Pork Loin with Mustard Sauce | The Best of British |

Roast Pork| Sunday Treat with Apples and Rosemary |

Wine Matching

If you are serving this outdoors it has to be a good beer. The flavours of the meat and peppers really compliment each other. 

To add sparkle to and Afternoon Tea add a light and refreshing wine. We chose a Sacchetto Col de L’Utia Prosecco Brut 2018. Crisper and creamier than Cava, with a softer fizz than Champagne, this luxury drop has all the melt-in-the-mouth quality you’d expect from a world-famous winemaker. It’s full of fruit and delicate refreshing bubbles. Perfect for parties, weddings, or just making your Friday night fish and chip supper sing. Available from Naked Wines.