Summer barbecues here you come with these incredibly easy and flavorful Spiced Pork Chops topped with a Cilantro Parsley Chimichurri.
With summer approaching, I tend to think of outdoor cooking but these spiced pork chops can also be easily cooked inside using a heavy-duty cast iron. You’ll notice in my pics that I used the cast iron option this time around.
Even though the preparation is minimal, these spiced pork chops are bursting with flavor from all the intense spices. Seriously, this is one of the easiest ways to get tons of flavors in your meal with little cleanup. Season the meat. Throw it on the grill or cast iron and, wham-bam, you have dinner!
Although it may seem like I went seed crazy with this spice rub, once you smell all the aromas together you will understand. Without being too much, all the different seeds combine and almost mellow one another out. Chinese Five Spice or, rather, the empty bottle of five spice in my cupboard inspired the blend. Why the heck did I put back an empty bottle in my spice shelf?
Anyways, I lightly toasted the seeds in a dry pan to help open up their flavors a bit more and then I used my mortar and pestle to grind them up. By the way, whenever I pull out my mortar and pestle I feel like I am truly creating something magical. Cheesy, yes, but its a cool and simple kitchen tool. You must have one in your kitchen.
After pulling these juicy pork chops from the cast iron, I put them on top of the Turmeric Spiced Rice I made last week. Can you tell I love these types of flavorful spices? The only problem was the plate seemed way too yellow! The pork chop was screaming for color so I made a Cilantro Parsley Chimichurri because those were the herbs that were in my fridge.
Want to know a little secret to most of my recipes? Almost all of them are made when I find myself staring into the fridge trying to figure out what the heck I will make with all these ingredients. I tried the whole meal planning from recipes and I quickly realized that I am horrible at it. I get so bored. So my “meal planning” now consists of having a freezer stocked with various meats and fish and a fridge full of fruits and veg from my weekly CSA.
Since I LOVE cooking and playing in the kitchen, I prefer the freedom of experimenting with the ingredients I have on hand. Sometimes the result is amazing! And sometimes my so-called creation turns out horrible and my husband makes a last minute run to the nearby Poke shop. No complaining on that one!
As always, please let me know if you make these pork chops or your thoughts on the recipe by leaving a comment below and rating the recipe. Hope you are finding time to enjoy these longer, though not always sunny days, with your family and friends and wonderful food.
Spiced Pork Chops with Cilantro Parsley Chimichurri
Ingredients
Spiced Pork Chops
- 1 lb pork chops
- 1 tsp Cumin seeds
- 1 tsp Coriander seeds
- 1/2 tsp fennel seeds
- 1 tsp Anise seeds
- 1/4 tsp mustard seeds
- 1/4 tsp clove ground
- 1/2-1 tsp cinnamon ground
- 1 tsp sea salt
Cilantro Parsley Chimichurri
- 1/2 bunch cilantro
- 1/2 bunch flat leaf parsley
- 1 tbsp shallot minced
- 1/2 lemon juiced and zested
- 3 tbsp Olive oil you may need to add more depending on consistency
- 1 tbsp water
- salt and pepper
Instructions
Spiced Pork Chops
- In hot pan, toast cumin seeds, coriander seeds, fennel seeds, anise seeds, and mustard seeds. Toast until fragrant. Usually about 60 seconds.
- Using mortal and pestle or other device, gently smash the seeds. Mix in cinnamon, clove, and salt.
- Using paper towel pat the pork chops dry. Coat both sides with spice mixture.
- Heat cast iron or other high heat pan over medium-high heat.
- Add in 1-2 tbsp of lard, coconut oil, or other high heat oil.
- For 1inch thick pork chops, cook in hot pan for about 3 minutes each side.
- Remove from heat and let pork chops rest for 5-10 minutes.
Cilantro Parsley Chimichurri
- Put all ingredients into food processor or blender except water. Blend until combined but still coarse. Not creamy. Add additional 1 tbsp water or extra olive oil if needed.
Notes