Posts tagged ‘crusted’

September 16, 2011

Cumin Crusted Pork Chop with Peach Salsa

I love a well-cooked pork chop (not well done, but one that’s cooked by someone who knows what they’re doing), but a dried out one can ruin the meal, and put me off pork chops for months.  This is one of those recipes that will make you love them, and hopefully encourage you to get out of your usual rut of ground beef and chicken (I know I get in those).

This Latin-inspired combination of flavors is great for the summer.  It’s light but fulfilling. The smoky, crispy cumin crust on the pork couples amazingly with the heat and sweetness of the salsa.  I paired this with some wild rice and broccoli and there you have it, one healthy, all around balanced meal!

I picked up some fresh peaches, but the nectarines and plumes looked delicious and could easily be substituted in the below recipe.

Ingredients                                                                                                                                                                                                        Salsa

  • 4 peaches ripe but firm, peeled, pitted and diced (you can leave the skin on if it’s tender)
  • 1/4 red onion, finely diced
  • 2 tbsp canned chipotle chiles in adobo, minced
  • 2 tbsp fresh lime juice (about 1 lime)
  • 1/4 cup fresh mint, chopped
  • 1/4 tsp salt
  • 1/4 tsp pepper

Pork Chops

  • 3 tbsp ground cumin
  • 3 pork chops, bone in or out, it’s your preference
  • 2 tbsp olive oil (and a little more for the pan if needed)
  • 2 tsp kosher salt
  • 1 1/2 tsp pepper

Method

  • For the salsa, in medium bowl, combine all ingredients. Toss lightly and leave on the side for later.
  • Preheat cast iron skillet to medium high, you will know when it’s ready when you slash a drop of water on the pan and it sizzles away (I used a cast iron pan and it have the chops a great sear, you can also cook these on the grill)
  • Rub chops with oil, sprinkle with cumin, salt and pepper.
  • Place pork chops in hot pan with a little more olive oil.  These should sizzle away!
  • Leave for 6-8 minutes depending on the thickness and turn
  • Cook an additional 6-8 minutes.  The temperate of pork should reach about 140 when it’s done
  • Remove from skillet and top with peach salsa.
  • Consume!

I’m from California so I’m still getting used to the spicy chilies.  To tablespoons of chipotle was plenty for me, but you can add a little more if you’re a Texas native.

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