Cuban-style pork chops with kumara chips & chipotle crema

by Celia Harvey | Cuisine issue #156
Serves: 6The marinade also works well with skin-on and bone-in chicken pieces.

Mojo marinated pork
6 x 200g pork chops, fat trimmed, skin scored into thin lines
2 teaspoons cumin seeds, toasted and ground
2 tablespoons coriander seeds, toasted and ground
1 tablespoon ground cinnamon
1 tablespoon brown sugar
2 tablespoons salt
1 tablespoon mild chilli flakes
1⁄4 cup olive oil
1 orange, halved, thinly sliced into rounds (skin and all)
juice of 1 orange

Put the pork chops in a non-reactive dish, in a single layer. Combine all the remaining ingredients and pour over the pork. Cover and refrigerate for 6-8 hours.

Preheat the barbecue to medium. Remove the chops and orange slices from the marinade (discard the remaining marinade). Grill the pork for 8-10 minutes each side for medium or until cooked to your liking. Grill the orange slices for 2 minutes each side or until lightly charred. Set the pork aside in a warm place to rest for 10 minutes.

Serve the pork chops topped with the orange slices, with kumara chips and chipotle crema.

Kumara chips with chipotle crema
Serve these chips immediately, as kumara can quickly become soggy.

500g purple-skinned kumara
rice bran oil spray
2 green chillies, deseeded, thinly sliced
200g creme fraiche or sour cream
1 tablespoon chipotle Tabasco sauce
2 tablespoons thinly sliced coriander leaves
1-2 tablespoons lemon juice

Preheat the oven to 180°C and line a baking tray with baking paper.

Scrub the kumara then cut into even “chip” shapes. Arrange on the baking tray in a single layer then spray liberally with oil.

Season with salt and freshly ground black pepper then sprinkle with the chillies. Roast for 15 minutes or until crisp and soft in the centres.

Combine the creme fraiche, Tabasco and coriander in a bowl. Taste and season with lemon juice and salt. Serve with the kumara chips.

Wine - A cool-climate (such as Marlborough) gewurztraminer.


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