This recipe combines pork chops with a tasty spice mixture to bring out the lovely flavor of the meat. The dish is very easy to prepare but it does need to be marinated so allow time for that when making it. It is easier to make the marinade in a food processor or, better still, a mini chopper if you have one, which is like a small food processor, better for handling smaller quantities of ingredients. Although the following recipe is written with pork in mind, it would work just as well with beef. Try it on rib-eye or sirloin steaks, or use it on chicken breasts for a different result.
Where the Flavor Comes From
A lot of the flavor in this dish comes from the addition of paprika. Use Hungarian paprika in this recipe if you can get it, some sweet paprika and some hot paprika, for a nice blend. Paprika is made by grinding capsicum pepper pods, and it is the most consumed spice on the globe. Paprika features in various spice mixes, marinades, and rubs. It can also be sprinkled on dishes such as deviled eggs, to add a splash of color. Paprika ranges from mild to spicy, and the color varies from vivid red to brown.
More about Hungarian Paprika
Paprika is Hungary’s national spice and it is used in goulash, the most celebrated dish in Hungary. This type of paprika is made by grinding toasted Hungarian peppers, and there are 8 grades of Hungarian paprika to choose from, ranging from aromatic and mild to full-flavored and quite pungent. If you cannot get sweet Hungarian paprika you can use regular paprika in the following recipe. If you cannot find hot paprika then use cayenne. The taste will still be good, but slightly different. As well as paprika this recipe features garlic, brown sugar, salt, and black pepper, to round out the flavor. The main taste is the paprika, and the sugar balances out its spicy taste.
To make this recipe, the spice mix is rubbed over the pork and then it is allowed to marinate and soak up those lovely flavors. Let it marinate overnight if you can, else give it a few hours. One hour is probably the absolute minimum if you want the paprika to add a nice flavor to the meat. The marinated pork chops will take about 8 minutes to cook over a medium-hot barbeque, but the exact cooking time depends on the heat of the barbeque, plus the thickness of your chops, so keep an eye on it. As soon as the pork is 160 degrees F in the center is it done. Do not overcook pork; it is a lean meat and will dry out if overcooked.
Ideal for a Camping Trip
If you are going camping and you want something good to cook, why not make this in a Ziploc bag and freeze it, then you can let it thaw slowly in an ice-filled cooler and cook it over the campfire. Not only will you have a delicious meal but everyone will be really impressed because this tasty marinated pork recipe certainly makes a change from the usual camping fare. Of course, this dish is more versatile than that and it can be prepared and cooked anytime you are in the mood for pork and you want to add an aromatic flavor to it.
- 4 bone-in pork chops
- 4 garlic cloves
- 2 teaspoons sweet Hungarian paprika
- 2 tablespoons brown sugar
- ½ teaspoon ground black pepper
- 2 teaspoons salt
- ½ teaspoon hot Hungarian paprika
- 3 tablespoons vegetable oil
- Put the garlic, both kinds of paprika, sugar, pepper, salt, and vegetable oil in the bowl of a food processor.
- Process until you have a paste.
- Transfer this mixture into a large Ziploc bag.
- Add the pork chops and seal the bag.
- Squeeze out the air and massage the pork a bit to make sure it is well-coated.
- Let the pork marinate overnight or for a minimum of 1 hour.
- Prepare the barbeque for a medium-hot heat.
- Cook the pork chops for about 4 minute per side or the center is 160 degrees F.
Pork chops are marinated in a Hungarian paprika mixture to give them a rich and smoky flavor, and then they are cooked on the barbeque for perfect results. The photo shows what the finished pork chops are going to look like. These are best if you use Hungarian sweet paprika and hot paprika, but if you cannot get the second time you can use cayenne pepper instead which is not too different in flavor. Serve these piquant chops with something cooling such as a creamy potato salad or perhaps some homemade coleslaw.
Leave a Reply
- Classic Beef Burger with Swiss Cheese Tomato and Cucumber May 10, 2016
- Barbequed Hawaiian Guava Chicken Thighs May 5, 2016
- Non-Mayo Based Cabbage Coleslaw April 26, 2016
- Bold and Smoky Barbecue Sauce Kansas City Style April 22, 2016
- Spicy Cowboy Beans with Beef and Bacon April 13, 2016
- Dijon Mustard and Rhubarb Barbeque Sauce April 1, 2016
- Tenderloin Wrapped in Bacon Stuffed with Gorgonzola and Fig March 26, 2016
- 4 Ways to Barbeque Chicken Breast for Best Results March 20, 2016
- 4 Summer Drink Ideas for Your Next Barbeque March 20, 2016
- Grilled New Englander Seafood Pizza March 12, 2016
- Home (40220 Views)
- One of the Best Recipes for Grilled Eggplant (16092 Views)
- A Healthy Grilled Mixed Vegetables Recipe (11076 Views)
- Grilled Vegetable Kabobs (9210 Views)
- Kiwi Apple Mocktail (8242 Views)
- Herb Marinated Pork Kabobs with Vegetables (8072 Views)
- White Wine Marinated Chicken Breasts (7919 Views)
- Grilled Vegetable Lasagna Recipe (7801 Views)
- Easy Grilled Chinese Vegetables Packets (7367 Views)
- Portabella Mushroom Burger Recipe (6906 Views)