Cumin-Baked Pork Chops

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Cumin-Baked Pork Chops

This fast, easy recipe for succulent pork chops came to The Times in 1997, part of a deep dive on cumin by the writer Molly O'Neill. It is simple to prepare and can be a delicious end to a long day. Using crushed cumin instead of ground will give the chops a bit of fresh texture, but if you don't have cumin seeds, feel free to substitute.

Rating

Ingredients

  • 48-ounce pork chops
  • 1teaspoon kosher salt
  • 4teaspoons grainy Dijon mustard
  • 2tablespoons crushed cumin seeds
  • 1teaspoon cracked black pepper
  • 1teaspoon canola oil
Set base servings to enable scaling:

Directions

Preheat the oven to 450 degrees. Sprinkle the pork chops on both sides with salt, then brush each side with mustard. Rub the cumin and pepper into the mustard.

Heat the oil in a large cast-iron skillet over high heat. Add the pork chops and brown for 2 minutes on each side. Put the skillet in the oven and bake until the chops are just cooked through, about 12 minutes. Divide among 4 plates and serve.

Nutrition

Info
Trans Fat: 0 gramsFat: 17 gramsCalories: 315Saturated Fat: 5 gramsUnsaturated Fat: 10 gramsSodium: 550 milligramsSugar: 0 gramsFiber: 1 gramCarbohydrate: 2 gramsProtein: 36 grams
Pork

Source: https://cooking.nytimes.com/recipes/10397-cumin-baked-pork-chops