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Peppery Spiced Pork Chops

Peppery Spiced Pork Chops

Sorry I yet again disappeared for several weeks.  We have had a spate of illness here…stomach virus, then strep, and then another virus that caused high fevers.  One or two of the girls got each thing over the last 2 weeks.  Now I know one reason that folks home school, to keep their kids away from other sick kids.  🙂  I do post interesting articles and links on my blog’s Facebook page even when not posting to the blog itself, so come join me either there or on twitter if things are quiet here.

In the meantime, we purchased half of a locally-raised in the great outdoors hog from one of our friends that has a few. I shared the half with another friend, so I ended up with about 38 pounds of prime pork in my freezer.  All the meat we have had so far has been delicious and the bacon and sausage are both nitrate-free.  I have to say the bacon was amazingly tasty.

Well, last night, I pulled out a package of the pork chops to cook.  I got home at about 6:10 and had to leave at 6:55 to get to a meeting, so needed a fast recipe.  Luckily, Mike had already peeled and cut up the potatoes and had them on the stove, so when I got home, I seasoned the chops and sautéed them while steaming the asparagus and cutting up some fresh fruit, kiwis and blueberries.  I know the serving size on the mashed potatoes is a bit large, but we rarely have them, so I indulged. Timewise, I was a few minutes late, but did make it to my 7 pm meeting. 

The meal was delicious, especially the pork.  I don’t know if it was the spices or the excellent quality of the meat, but either way, I am sharing the recipe. I based mine on a recipe for “Pepper-Rubbed Pork Chops” from Bigoven.com, but I tweaked and simplified it even more.

Peppery Spiced Pork Chops
(serves 3-6 depending on appetite)

  • 1  1/2 tsp sea salt
  • 1 1/2 tsp black pepper, coarsely crushed
  • 1 tsp ground cumin seeds
  • 1 1/2 tsp ground coriander seeds
  • 1 1/2 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 4-6 pork chops (depends on thickness, about 2 pounds)
  • 1-2 Tbsp olive oil
  1. Stir together everything except the pork chops and the olive oil until well mixed.  Rub spice mixture on both sides of chops.  (I put mine in an old spice shaker bottle to make it easier to apply.)
  2. Put olive oil in large skillet or frying pan and heat on medium-high.  When hot, add pork chops and cook thoroughly turning once, until crispy on the outside and chops are done throughout.
  3. If you want some “gravy”, after removing your chops, you can deglaze your pan with 2-3 tablespoons of heavy cream. 

It was loved by all.   Mike and the kids had some of the “gravy” on theirs, but I didn’t.

– Stacey

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About feedingmytribe

Mom to four 10-year-olds. Trying to find my way through the confusing world of food and nutrition to provide my girls with a healthy start in life.

One response »

  1. Pingback: Another dinner from our hog – Mustardy Pork Chops with Shallots and Mushrooms « Feeding My Tribe

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