Ingredients
Method
- Preheat the oven to 200°C.
- Mix 1 tbsp olive oil with the paprika and cumin. Coat the pork chops evenly.
- Heat 1 tbsp olive oil in a stove-to-oven baking tray or frypan over medium-high heat. Sear the pork chops for approximately 3 minutes on each side, until lightly browned.
- Arrange the zucchini, broccolini, capsicum and red onion around the pork. Drizzle with the remaining 1 tbsp olive oil.
- Transfer the tray to the oven and bake for 10–13 minutes, depending on the thickness of the pork chops.
- Check that the pork is cooked through. A meat thermometer should read around 63°C in the thickest part, followed by a short rest.
- Rest the pork for a few minutes, then serve with avocado and fresh coriander.
Notes
For extra heat, add ¼–½ tsp cayenne pepper to the spice mixture. Boneless pork chops can be used but may cook more quickly. Chicken thighs can also be substituted, but require a longer cooking time.
