Recipe Summary

Prep time: 10 mins
Cook time: 15 mins
Yield: 4 servings

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Cumin Crusted Pork Chops
This recipe serves: 4  

For the spice rub:
2 tablespoons ground cumin
4 teaspoons ground coriander seeds
2 teaspoons ground cinnamon
2 teaspoons ground black peppercorns
2 tablespoons ground red pepper, like dried ancho chili

For the pork chops:
8 boneless, center cut pork chops, about 3 ounces each
2 tablespoons grapeseed or vegetable oil
sea salt to taste

For the peach-serrano glaze:
8 ounces low-sodium chicken stock
10 ounces peach preserves
1 clove garlic, crushed into paste with 1 teaspoon salt
1 serrano chili pepper, minced with seeds (remove seeds for a milder glaze)
1 tablespoon chopped green onion
1 tablespoon chopped, fresh cilantro
juice of 1 lime

Cooking Instructions
For the pork spice rub:

1. Combine the spices together in a bowl. Salt the pork chops on both sides. Coat each pork chop with the spice rub, patting each side to cover. Set aside for flavors to blend.

For the peach-serrano glaze:

1. Combine the chicken stock and peach preserves in a saucepan over high heat. Once it comes to a boil, add the garlic paste and reduce by half. The mixture will coat the back of a spoon. Add the serrano chili pepper, green onion, cilantro and lime juice. Stir and set aside.

2. Heat the oil in an ovenproof sauté pan and sear the pork chops on both sides. Place the pan in a 350°F oven for 3 to 5 minutes for medium. Remove from the oven and place the pork chops on plates. Spoon the peach-serrano glaze over and around the chops.

Serving Size: 1 pork chop with glaze

Nutritional Information
Number of Servings: 4
Per Serving
Calories 294 Carbohydrate 38 g
Fat 8 g Fiber 1 g
Protein 20 g Saturated Fat 2 g
Sodium 393 mg    


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