13
Smoked Paprika Pork Loin Steaks
These smokey pork steaks and apple and fennel coleslaw really do make a great
combination.
Ingredients
(Serves 6)
6 pork loin chops, about 250g each
11/2 tsp. sweet paprika
2 tsp. mild chilli powder
Sea salt and freshly ground black
pepper
2 tbsp dark muscovado sugar
4 tbsp olive oil
4-5 star anise or 1 tsp. cloves,
crushed
2 cinnamon sticks, lightly crushed
4 sprigs of rosemary
For the apple and fennel coleslaw:
2 medium fennel bulbs
1 red-skinned apple
Squeeze of lemon juice
1 small red or green cabbage, or a mix
of both, shredded
60ml olive oil
2 tbsp cider vinegar
1 tbsp wholegrain mustard
Method
Trim the rind and excess fat from the pork chops. Mix the paprika, chilli powder and 1 tbsp
of muscovado sugar together in a wide non-metallic dish with some seasoning and the
olive oil. Add the star anise, cinnamon sticks and rosemary. Lay the pork chops in the
dish and turn to coat. Cover and leave in the fridge for 2 hrs. or overnight. When ready to
eat, season the chops and place on the hot press for five or six minutes, or until the pork
feels firm but springy to the touch. Remove from heat and leave to rest for 5-10 min
before serving.
For the apple fennel coleslaw: trim the fennel then slice very finely by hand or with a
mandolin. Quarter, core and thinly slice the apple then squeeze with a little lemon juice to
prevent the apple from discolouring. Put the fennel, apple and shredded cabbage in a
