Cumin-Baked Pork Chops
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 48-ounce pork chops
- 1teaspoon kosher salt
- 4teaspoons grainy Dijon mustard
- 2tablespoons crushed cumin seeds
- 1teaspoon cracked black pepper
- 1teaspoon canola oil
Nutritional analysis per serving (4 servings)
315 calories; 17 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 36 grams protein; 550 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 450 degrees. Sprinkle the pork chops on both sides with salt, then brush each side with mustard. Rub the cumin and pepper into the mustard.
- Step 2
Heat the oil in a large cast-iron skillet over high heat. Add the pork chops and brown for 2 minutes on each side. Put the skillet in the oven and bake until the chops are just cooked through, about 12 minutes. Divide among 4 plates and serve.
Private Notes
Comments
Cooked as directed the chops were a little tough. The 2nd time I made them, I brined the chops first for about 45 min in a mixture of 3 TB table salt in 1 Qt. water, rinsed, and wiped them dry, then cooked them as directed. They were much better.
I used 1-1/4 inch, on-the-bone chops. Browned in a little evoo for about 2 min a side. Then brushed with the mustard to which I had added about 3/4 tsp. of ground cumin and 1/2 tsp. of black pepper. No salt; the mustard has enough.
Then baked at 450 for about 8 min; the chops had an internal temp of 145 degrees. Rest for 5 minutes. I served it with broccolini that I roasted until tender and slightly scorched, and then tossed with lemon juice and grated Parmesan. Outstanding!
I heeded the comments of previous cooks about difficulty with browning the pork chops. I browned them first. I let them cool slightly and then applied dijon mustard, crushed cumin seeds and pepper. Also to increase the browning of the chops, I finished them under the broiler rather than baking. This recipe is simple and delicious.
Great flavor but even with brining these came out dry after grilled. Would recommend double thick bone in or loin chops. Served with NYT Roasted potato salad with lemon and feta. Perfect compliment. https://body-change.today/recipes/1024057-roasted-potato-salad-with-lemon-and-feta%3C/a%3E%3C/p%3E%3Cdiv class="noteactions_noteActions__VlyP0">