Coriander Cumin Rubbed Pork Chops Recipe 445

Steps:

• Combine cumin, coriander, garlic, and 1 tablespoon oil. Pat pork chops dry and season with salt and pepper. Rub spice mixture on both sides of chops.
• Heat remaining tablespoon oil in a large heavy skillet over moderate heat until hot but not smoking, then cook chops until just cooked through, 5 to 7 minutes on each side.
• Serve pork chops sprinkled with cilantro and garnish with lime wedges.

Steps:

• Combine all the ingredients and store in an airtight container at room temperature.
• TO USE: Season both sides of your meat with 1-1/2 tsp of rub. Grill or bake in 425F oven. Oven cooking will take about 35 minutes.

Steps:

• Preheat the oven to 450 degrees. Sprinkle the pork chops on both sides with salt, then brush each side with mustard. Rub the cumin and pepper into the mustard.
• Heat the oil in a large cast-iron skillet over high heat. Add the pork chops and brown for 2 minutes on each side. Put the skillet in the oven and bake until the chops are just cooked through, about 12 minutes. Divide among 4 plates and serve.

Steps:

• Prepare grill or heat broiler.
• Combine sugar, vinegar, cumin and red pepper in a small bowl; mix well.
• Put pork chops in a large plastic food storage bag and pour cumin mixture over; turn meat to coat; seal bag and marinate in the fridge for at least 10 minutes, or as long as 6 hours.
• Remove meat from marinade; grill or broil, turning once, until cooked through, 8-10 minutes.
• Move to a cooler part of the grill if the sugar in the rub starts to burn.

Steps:

• 1. Mix together salt, cumin, coriander, garlic, and 1 tbsp. olive oil to form a paste. *The easiest way to make a paste is to mince garlic, sprinkle with salt, let sit a minute. Then, using flat side of knife, mash garlic until it becomes a paste.* Season pork chops with pepper, and rub with paste. 2. Heat remaining tbsp. oil in a skillet over medium heat, and cook chops about 5 minutes on each side, to an internal temp. of 145 dF. (Try 3-4 minutes per side). Turn chops once or twice to keep paste from burning. If it starts to burn, reduce heat to medium-low. Per Serving: 278 cal; 22g fat (4.5g sat fat); 15.5g protein; 4.8g carb; 2.1g fiber; 615mg sodium; 38mg chol

Steps:

• Combine the kosher salt, coriander, cumin, chili powder, paprika, allspice, and black pepper in a bowl and mix thoroughly. Store in an airtight container at room temperature until ready to use.
• To use, rub 1 tablespoon per serving onto the meat of your choice before grilling or cooking as desired.