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Spiced Pork Chop on bed of yellow rice topped with cilantro parsley chimichurri

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.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 253kcal
Author Ashley


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


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.


The calories for this dish are based on 1 pork chop approximately 4 oz and without the chimichurri.