Pork Chops With Spicy Roasted Beets

• 1 tsp black peppercorns
• 1 tsp coriander seeds
• 1 tsp allspice
• 1 1/2 tsp cumin seeds
• 2 cloves garlic, halved
• 1 None red chilli, deseeded and cut into strips
• 1 tsp sea salt
• 8 tbsp olive oil
• 6 sprigs fresh flat-leaf parsley, little reserved for garnish, remainder finely chopped
• 16 None small raw beetroots, peeled
• 8 None small pork chops (about 50g each)
• 3 tbsp balsamic glaze
• 150 g creamy goat's cheese, crumbled

1. Preheat the oven to 400u0b0F. To make the beet marinade, grind the peppercorns, coriander, allspice, and cumin with a mortar and pestle. Transfer spices a frying pan, add the garlic, and gently toast until browned. Transfer to a bowl and allow to cool a little. Add the chili, sea salt, and 6 tbsp oil to the garlic mixture then stir in the parsley and the beets.
2. Cut 4 squares parchment paper and lay 4 beets in the center of each. Drizzle over the remaining spicy marinade. Gather the edges together into a parcel and tie with kitchen string. Place in a roasting pan and bake for 1 hour.
3. Season the pork with salt. Heat 2 tbsp oil in a frying pan and sear the chops for 1-2 mins on each side. Season with black pepper, remove from the heat, and drizzle with the balsamic glaze.
4. Remove the beets from the oven. Open the packets and sprinkle with the goat cheese.
5. Serve with the pork chops and the beets garnished with parsley.

black peppercorns, coriander seeds, allspice, cumin seeds, garlic, red chilli, salt, olive oil, parsley, beetroots, pork chops, balsamic glaze, us cheese

Taken from recipes-plus.com/api/v2.0/recipes/20074 (may not work)