An easy pork chop recipe to cook under the grill or on the barbecue. The thyme and paprika marinade is as easy as it is delicious. Each serving provides 230 kcal, 38.5g protein, 0.6g carbohydrate ...

It's best to buy the pork loin in a whole piece and then cut it into chops at home. The second important element is the marinade. Regarding pork chops, there are both opponents and ardent supporters.

Chops vary in size from smaller foreloin chops (or cutlets), through to the middle loin chops, both of which have the bone in. Chump chops are boneless and the biggest of the three. They all come ...

4 pork loin chops (about 150 g each), trimmed Flour, for coating Olive oil, for frying Sea salt and freshly ground black pepper For the marinade, mix together: Marinate the trimmed chops while ...

Add the chops and let stand at room temperature for 15 minutes. Remove the chops from the marinade. Strain and reserve the marinade. In a large nonstick skillet, heat 2 tablespoons of the oil.