Spiced Pork Chops with Cilantro Parsley Chimichurri
Summer barbecues here you come with these incredibly easy and flavorful Spiced Pork Chops topped with a Cilantro Parsley Chimichurri.
Servings 4 people
Calories 253kcal
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
The calories for this dish are based on 1 pork chop approximately 4 oz and without the chimichurri.