Coriander and Pepper Crusted Pork Chops

Coriander and Pepper Crusted Pork Chops



Pork chops were not  a regular dinner menu in our house growing up, being an
islander, we love our freshly caught Tuna and Sardines from the fish market
every morning. But occasionally on Saturday’s, my mom would stop at the butcher
down the road and pick up a good center cut pork for making a roast or a stew.
My favorite is always the grilled coriander /pepper crusted pork
chops. Those days, specialty food like Dijon mustard, ketchup were not readily
available in all stores.
We had to make most ingredients like mustard paste from scratch,
it was lot of work but they were always freshly made from local organic spices.
We would marinade it overnight to absorb the flavors and grill it in on the
wood fired clay oven outside.
After few minutes in high heat, Pork chops would come out
perfectly chard with thin spiced crust, the smoke given by the wood burning
also make the chops more flavorful and irresistible. We would all sit outside
by the mango trees and eat away the chops with bowl of steamed rice, Chick Pea
curry and green beans stir fry, a perfect complement of vegetable

I love re-creating dishes from my family recipes, sharing with
my fellow foodies make me re- visit those wonderful memories. I hope you will
try this easy to make recipe at home and would love to hear the feed back from you! Keep on cooking!

Preparation: 10 minutes

Cook Time: 15 minutes

Yield: 4 servings



4 teaspoons grainy Dijon mustard
2 tablespoons coriander powder
1 teaspoon cracked black pepper
1. Preheat the oven to 450 degrees. Sprinkle the pork chops on
both sides with salt.
2. In a small bowl, add mustard, coriander powder, and black
pepper and make a paste.
3. Rub the paste onto of both sides, slightly massaging each
4, Heat the oil in a large cast-iron skillet over high heat. Add
the pork chops and brown for 2 minutes on each side.
5. Put the skillet in the oven and bake until the chops are cooked,
about 12 minutes.

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