Pork chops with smoked paprika and zucchini salad

Juicy pork chops with a spicy marinade, grilled and accompanied by a zucchini salad, will delight your taste buds.

Materials

For the steaks

1½ kg pork neck steaks (boneless)
1 tsp. paprika, smoked
1 tsp. chilli powder
1 tsp. mustard powder
Two cloves garlic, chopped
1 tsp. fresh ginger, grated
salt

For the zucchini salad

Five medium zucchinis
4 Florina peppers (fresh or from a jar), finely chopped
One bunch of dill, chopped
juice of 1 lemon
1 tsp. dry oregano
1 tsp. coriander seeds, finely ground in a mortar or spice grinder
½ cup sun-dried tomatoes, well-drained and chopped
200ml extra virgin olive oil
salt, freshly ground pepper

Procedure

Step 1

For the salad, cut the zucchinis into very thin round slices with a straight knife or mandolin and put them in a large bowl. Add the peppers, dill, lemon juice, oregano, coriander, salt, and pepper.

Step 2

Mix well and leave the salad aside for about 30 minutes, until the zucchinis are marinated. Before serving, add the sun-dried tomatoes and olive oil and mix.

Step 3

For the steaks: In a small bowl, mix the paprika, chili, mustard powder, garlic and ginger. Sprinkle the mixture over the steaks by lightly massaging them to flavour them on all sides.

Step 4

Bake on a non-stick grill over high heat, turning them regularly so they cook evenly. Sprinkle with salt and serve the steaks hot on a plate, accompanied by the salad.

Dina Nikolaou is a columnist for Cantina. Translated by Paul Antonopoulos.

READ MORE: Gavros – Greece’s “Poor Man’s Fish.”