SPICED PORK CHOPS
"A customer at Home once quipped that if you looked up the word "indulgence" in the dictionary, the definition would be Home's Spiced Pork Chops."
4 (12- to 14-ounce) double-thick pork chops (1 1/2 inches thick)*
1/2 cup home spice mix (recipe follows)
Kosher salt and freshly ground black pepper
1/4 cup olive oil
Preheat oven to 400 degrees F.
Place pork chops in wide shallow bowl; generously coat them on all sides with spice mix. Season to taste with salt and pepper.
Heat olive oil in a 10-inch cast-iron ovenproof or stainless-steel skillet over medium heat. Add pork chops; brown until spices turn golden brown, about 1 minute per side. Carefully pour off oil.
Place skillet in oven; bake chops until cooked through, 25 to 30 minutes. Every 8 to 10 minutes, remove skillet from oven, carefully pour off accumulated fat and turn chops over.
When chops are cooked, transfer to a large plate and let stand for 5 to 10 minutes before serving.
*The most tender and succulent pork chops are center-cut rib and loin chops. Because they have a portion of tenderloin, you can think of them as the pig's version of T-bone or porterhouse steak.
HOME SPICE MIX
Makes about 3/4 cup
1/3 cup cumin seeds
1/3 cup coriander seeds
1/3 cup yellow mustard seeds
Heat a skillet over medium heat until hot. Add cumin seeds; toss occasionally until lightly toasted, about 1 minute. Transfer to a plate to let cool. Repeat with coriander seeds and then mustard seeds.
When spices are cool, coarsely grind them together in a coffee grinder reserved for spices or in a mortar with a pestle.
Makes 4 servings
Source: Recipes from Home by David Page (co-owner of Home Restaurant in New York City) and Barbara Shinn
"A customer at Home once quipped that if you looked up the word "indulgence" in the dictionary, the definition would be Home's Spiced Pork Chops."
4 (12- to 14-ounce) double-thick pork chops (1 1/2 inches thick)*
1/2 cup home spice mix (recipe follows)
Kosher salt and freshly ground black pepper
1/4 cup olive oil
Preheat oven to 400 degrees F.
Place pork chops in wide shallow bowl; generously coat them on all sides with spice mix. Season to taste with salt and pepper.
Heat olive oil in a 10-inch cast-iron ovenproof or stainless-steel skillet over medium heat. Add pork chops; brown until spices turn golden brown, about 1 minute per side. Carefully pour off oil.
Place skillet in oven; bake chops until cooked through, 25 to 30 minutes. Every 8 to 10 minutes, remove skillet from oven, carefully pour off accumulated fat and turn chops over.
When chops are cooked, transfer to a large plate and let stand for 5 to 10 minutes before serving.
*The most tender and succulent pork chops are center-cut rib and loin chops. Because they have a portion of tenderloin, you can think of them as the pig's version of T-bone or porterhouse steak.
HOME SPICE MIX
Makes about 3/4 cup
1/3 cup cumin seeds
1/3 cup coriander seeds
1/3 cup yellow mustard seeds
Heat a skillet over medium heat until hot. Add cumin seeds; toss occasionally until lightly toasted, about 1 minute. Transfer to a plate to let cool. Repeat with coriander seeds and then mustard seeds.
When spices are cool, coarsely grind them together in a coffee grinder reserved for spices or in a mortar with a pestle.
Makes 4 servings
Source: Recipes from Home by David Page (co-owner of Home Restaurant in New York City) and Barbara Shinn
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!