Tuesday, February 19, 2008
seasoned pork chops
On Sunday, our lunch consisted of crock pot apple dessert (eaten first as dessert should be), seasoned pork chops, steamed local cauliflower and broccoli, and tater tots (directions: open bag; put in oven at 450 until done). The pork chop recipe is greatly adapted from the original which required way too much work. I think we will probably try using the seasoning mix but broiling the pork chops next time the way we normally do.I really liked these pork chops. They eliminated the need for ketchup which is normally how I kill the taste of pork chops. B thought they were great though he still coated them with ketchup. T and Daddy-o thought they were ok. J refused to try them.
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Seasoned Pork Chops
4 butterflied boneless pork chops, about 3/4-inch thick (about 2 pounds, give or take)
2 t cumin
1.5 t black pepper
.5 t dried coriander
.5 t sucanat (or sugar)
.5 t sea salt
Olive oil
Mix together the cumin, pepper, coriander, salt, and sucanat in a small bowl. Generously sprinkle spices on each of the pork chops. Turn the chops over and repeat on the other side. You should use up all the seasoning mix.
Turn stove on medium high. Once the pan is hot, add oil and coat the bottom of the pan. Put the chops in the pan. It took two 3.5 qt. Le Creuset pans for us to do this.
Sear the chops, about 2-3 minutes on each side. As soon as the chops are browned, flip them.
Turn the pan to low and add a small amount of water to keep the chops moist and to keep the pan from burning. Cover. Continue cooking for about 5-8 minutes or until they are at your desired doneness.
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