Pork 

Spicy Chili Pork Chops with Crispy Chips

Steynsburg pork

INGREDIENTS

For the Pork Chops:

  • 4 thick-cut Steynsburg Pork chops 
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 2 tsp smoked paprika
  • 1–2 tsp chili flakes (adjust for heat) 
  • 1 tsp ground cumin
  • 1 tbsp soy sauce or Worcestershire sauce
  • Salt & pepper to taste
  • 1 tbsp honey (optional, for a sweet-heat balance)

For the Crispy Chips:

  • 4 large potatoes, peeled and cut into thick fries 
  • 2 tbsp cornstarch (for extra crispiness)
  • 2 tbsp olive oil or vegetable oil
  • Salt to taste
  • Optional: chili powder or paprika for spicy fries

STEP 1

Marinate the Pork Chops:

In a bowl, mix together olive oil, garlic, smoked paprika, chili flakes, cumin, soy/Worcestershire sauce, salt, pepper, and honey (if using).

Rub the marinade all over the pork chops, ensuring they’re fully coated.

Cover and let marinate for at least 30 minutes (or overnight for deeper flavor).

STEP 2

Prepare the Crispy Chips:

Rinse the potato chips in cold water to remove excess starch.

Boil the fries for 5 minutes, drain, and pat dry.

Toss the fries with cornstarch for crispiness, then coat with olive oil and season with salt (and a little chili powder if you like it spicy!).

Bake at 220°C (430°F) for 25–30 minutes, flipping halfway, or air-fry until golden and crisp.

STEP 3

Cook the Pork Chops:

Heat a grill pan or skillet over medium-high heat.

Sear the pork chops for about 4–5 minutes per side until nicely charred and cooked through (internal temp: 63°C/145°F).

Let the pork chops rest for 5 minutes to lock in the juices.

Serve & Enjoy:

Plate the spicy pork chops with a generous serving of crispy chips.

Garnish with fresh chili slices or a sprinkle of parsley for extra flair.

Optional: Serve with a cooling garlic aioli or yogurt dip to balance the heat.

Printable Recipe Cards

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