CORIANDER AND CUMIN RUBBED PORK CHOPS
Chops rubbed with a simple but flavorful spice and garlic mixture. For an even more potent result, toast and grind the spices yourself.
Provided by DARLA
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Mix the salt, cumin, coriander, garlic, and 1 tablespoon olive oil to form a paste. Season the pork chops with salt and pepper, and rub with the paste.
- Heat the remaining olive oil in a skillet over medium heat, and cook the pork chops about 5 minutes on each side, to an internal temperature of 145 degrees F (63 degrees C).
Nutrition Facts : Calories 277.9 calories, Carbohydrate 4.8 g, Cholesterol 38.2 mg, Fat 22 g, Fiber 2.1 g, Protein 15.5 g, SaturatedFat 4.5 g, Sodium 615.3 mg, Sugar 0.1 g
CORIANDER PEPPER PORK CHOPS
I have been making pork chops this way for 30+ years and they are delicious.
Provided by Lee Thayer
Categories Pork
Time 20m
Number Of Ingredients 7
Steps:
- 1. Mix together the garlic, brown sugar, soy saucer, pepper, and coriander in a small bowl. Using a sturdy fork or a needle tenderizer, poke holes all over in the meat part of the chops and place them in a baking dish in one layer. Pour the marinade over the top of the chops and flip them to coat. Marinate for 30 minutes to overnight, flipping the chops occasionally.
- 2. Remove the chops from the baking dish and discard the marinade.
- 3. Heat a large non stick pan to medium high heat with a splash of olive oil, once heated, place the chops in (cooking in batches).
- 4. Fry for 4-5 minutes each side, the juices should run clear to indicate cooked through. Remove from the pan and cover with foil, let rest for 10 minutes to allow the juices to soak back into the chops.
- 5. Serve the chops with a baked potato and salad or sides of your choice.
CORIANDER-PEPPER CHOPS
I got this recipe from a package of Hannaford pork chops. My boyfriend loves it! We've made this a few times, and it is always delicious. We just cook it on the George Foreman grill, but you can cook it on the stove, too.
Provided by Abbs lt3
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients except pork chops.
- Place chops in a shallow dish and pour marinade over. Let marinate 30 minute.
- Prepare med-hot coals in grill bed. Remove pork from marinade, discarding marinade and grill chops for 7-8 mins, turning once -- or broil chops 3-4 inches from heat sourcg, 7-8 min, turning once.
Nutrition Facts : Calories 318.2, Fat 13.1, SaturatedFat 4.6, Cholesterol 124, Sodium 844.9, Carbohydrate 6.4, Fiber 1.1, Sugar 3.6, Protein 41.7
CORIANDER LAMB CHOPS
Steps:
- Preheat broiler.
- With a mortar and pestle or in an electric coffee/spice grinder grind coriander seeds. Mince garlic and mash to paste with salt. In a bowl stir together coriander, garlic paste, and oil and rub onto chops.
- Arrange chops on rack of a broiler pan and broil 3 inches from heat 3 minutes on each side for medium-rare.
CORIANDER PEPPER CHOPS
Number Of Ingredients 6
Steps:
- 1. Combine all ingredients in a self-sealing bag seal bag and marinate for 30 minutes.2. Prepare medium-hot coal bed. Remove pork from marinade, discarding marinade, and grill chops over direct heat for 12 to 15 minutes, turning once.
Nutrition Facts : Nutritional Facts Serves
PORK CHOPS CORIANDER-CUMIN SPICE RUB
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.
CORIANDER-AND-CHILE-RUBBED LAMB CHOPS
Steps:
- Divide lemon juice and garlic between 2 sealable plastic bags and put 6 tied chops in each bag, shaking to distribute marinade. Marinate 20 minutes. Grind coriander and red pepper flakes with a mortar and pestle or in an electric coffee/spice grinder, then pour onto a plate. Pat chops dry and season well with salt. Dip both sides of each chop into spice mixture to coat.
- Preheat oven to 450°F. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chops, 4 at a time, until browned on all sides (add more oil to skillet for each batch). Transfer chops to a large shallow (1-inch-deep) baking pan as browned.
- When all chops are browned, roast in middle of oven 10 minutes for medium-rare. Remove string before serving.
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