CUMIN-BAKED PORK CHOPS
This fast, easy recipe for succulent pork chops came to The Times in 1997, part of a deep dive on cumin by the writer Molly O'Neill. It is simple to prepare and can be a delicious end to a long day. Using crushed cumin instead of ground will give the chops a bit of fresh texture, but if you don't have cumin seeds, feel free to substitute.
Provided by Molly O'Neill
Categories dinner, easy, quick, times classics, main course
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- 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.
- 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.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 10 grams, Carbohydrate 2 grams, Fat 17 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 5 grams, Sodium 550 milligrams, Sugar 0 grams, TransFat 0 grams
LEMONY PORK PICCATA
A wonderful tender pork dish with a delicate piccata sauce. Very simple and really delicious.
Provided by Jackie Cree
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Pound pork chops between 2 sheets waxed paper or plastic wrap until very thin, about 1/8 inch.
- Mix flour, salt, and pepper together in a shallow bowl. Dredge both sides of each pork chop through flour mixture, shaking off any excess flour.
- Heat butter in a large skillet over medium heat until butter starts to sizzle. Add shallots and pork chops in 1 layer, working in batches if needed. Cook pork chops until golden brown and almost cooked through, 3 to 4 minutes per side. Transfer pork chops to a baking dish and lightly tent with aluminum foil, reserving the shallots and browned bits of food in the skillet.
- Bake pork chops in the preheated oven until cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Pour wine and chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Reduce heat and simmer until sauce is reduced by half, 2 to 5 minutes. Stir lemon juice into sauce.
- Drizzle sauce over pork chops and top with parsley, lemon zest, and capers.
Nutrition Facts : Calories 321.2 calories, Carbohydrate 14.3 g, Cholesterol 81.9 mg, Fat 15.8 g, Fiber 0.8 g, Protein 25.6 g, SaturatedFat 8 g, Sodium 184.6 mg, Sugar 0.6 g
CUMIN-CRUSTED PORK CUTLETS
These pan-fried breaded pork cutlets have the wonderful fragrance and taste of cumin - this recipe will bring lots of joy to any dinner table.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In food processor, place bread slices. Cover and process with on-and-off pulses until fine crumbs form. In shallow bowl, stir together bread crumbs, cornmeal mix and cumin.
- In another shallow bowl, beat egg, mustard and water until blended. Sprinkle pork cutlets with salt and pepper. Dip pork in egg mixture, then coat with bread crumb mixture.
- Heat oven to 200°F. In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat; add 4 pork cutlets. Cook 6 to 8 minutes, turning once, until golden brown and no longer pink in center. Keep warm in oven. Repeat with remaining 4 pork cutlets and 2 tablespoons oil.
Nutrition Facts : Calories 480, Carbohydrate 13 g, Fat 3, Fiber 2 g, Protein 44 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 590 mg
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