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 10minutes
Cook Time 10minutes
Total Time 20minutes
Servings 4people
Calories 253kcal
Author Ashley
Ingredients
Spiced Pork Chops
1lbpork chops
1tspCumin seeds
1tspCoriander seeds
1/2tspfennel seeds
1tspAnise seeds
1/4tspmustard seeds
1/4tspcloveground
1/2-1tspcinnamonground
1tspsea salt
Cilantro Parsley Chimichurri
1/2bunchcilantro
1/2bunchflat leaf parsley
1tbspshallotminced
1/2lemon juiced and zested
3tbspOlive oilyou may need to add more depending on consistency
1tbspwater
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.