Pork Chops with Shony® Seaweed
We guarantee this exquisite pork dish will impress your next dinner party guests.
Time 20 mins prep, 30 mins cooking
This is one of our favourite seaweed recipes from Food & Wine, created by chef Daniel Patterson, which adapted by replacing the wakame seaweed with Mara's Shony® seaweed blend.
- 2 tbsp Shony®
- 1.5kg double-rib pork chops
- 4 large carrots, cut into ribbons with a vegetable peeler
- 2 tbsp extra-virgin olive oil
- 1/4 cup fresh lime juice
- 1/2 tsp crushed red pepper
- 1 tsp kosher salt
- Coriander, for garnish
- Preheat the oven to 175°C.
- In a bowl, stir together the lime juice, crushed red pepper and kosher salt until the salt dissolves.
- Add the carrots and toss to coat. Allow it to stand for 20 minutes or up to 1 hour, tossing occasionally.
- Meanwhile, season the pork with salt.
- Spread the Shony® on wax paper and coat both sides of the chops with seaweed.
- In a large ovenproof skillet, heat the oil. Add the pork and cook over a moderately high heat, turning once, for approx six minutes, or until the seaweed crust is slightly darkened.
- Transfer the chops to the oven and roast for 20 minutes, turning once or twice.
- Once cooked, place the chops on a cutting board and let rest for 10 minutes.
- Cut the pork off the bone and slice the meat; transfer to plates.
- Drain the carrots and place alongside the pork.
- Garnish with the coriander and serve.
Image © Michael Turek.
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