Coriander Pepper Pork Chops Recipes

CORIANDER AND CUMIN RUBBED PORK CHOPS

Steps:

• Mix the salt, cumin, coriander, garlic, and 1 tablespoon olive oil to form a paste. Season the pork chops with salt and pepper, and rub with the paste.
• Heat the remaining olive oil in a skillet over medium heat, and cook the pork chops about 5 minutes on each side, to an internal temperature of 145 degrees F (63 degrees C).

FRIED PORK CHOPS WITH CORIANDER

Steps:

• Season the chops with salt, nutmeg, bay leaf and pepper.
• Put the olive oil and the unpeeled crushed garlic in a frying pan and saute over low heat for 3 to 4 minutes, stirring occasionally. Add the chops and fry them on both sides over medium-low heat until golden brown.
• Turn off the heat, sprinkle with chopped coriander and serve with rice or chips.

PEPPER PORK CHOPS

Steps:

• Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, and then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the brine and seal. Place in a plastic container and refrigerate overnight.
• Remove the chops from the brine, rinse and pat dry. Sprinkle on both sides with the remaining 2 teaspoons kosher salt and set aside.
• Place the apples in a 5 1/2- to 6-quart slow cooker.
• Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples. Add the remaining 1/2 tablespoon olive oil to the pan, followed by the onions, and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking until the pork is tender and falling away from the bone, another 4 hours and 30 minutes.

CORIANDER-PEPPER CHOPS

Steps:

• Combine all ingredients except pork chops.
• Place chops in a shallow dish and pour marinade over. Let marinate 30 minute.
• Prepare med-hot coals in grill bed. Remove pork from marinade, discarding marinade and grill chops for 7-8 mins, turning once -- or broil chops 3-4 inches from heat sourcg, 7-8 min, turning once.

CORIANDER PEPPER CHOPS

Steps:

• 1. Combine all ingredients in a self-sealing bag seal bag and marinate for 30 minutes.2. Prepare medium-hot coal bed. Remove pork from marinade, discarding marinade, and grill chops over direct heat for 12 to 15 minutes, turning once.

CUMIN-CORIANDER PORK RUB

Steps:

• Combine the kosher salt, coriander, cumin, chili powder, paprika, allspice, and black pepper in a bowl and mix thoroughly. Store in an airtight container at room temperature until ready to use.
• To use, rub 1 tablespoon per serving onto the meat of your choice before grilling or cooking as desired.

PEPPERED PORK CHOPS

Steps:

• Combine the first five ingredients in a large resealable plastic bag or shallow glass container; add pork and turn to coat. Seal bag or cover container; refrigerate 1 to 1-1/2 hours. , Drain and discard marinade. Grill, covered, over medium heat for 12-16 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving.

PORK CHOPS CORIANDER-CUMIN SPICE RUB

Steps:

• Combine cumin, coriander, garlic, and 1 tablespoon oil. Pat pork chops dry and season with salt and pepper. Rub spice mixture on both sides of chops.
• Heat remaining tablespoon oil in a large heavy skillet over moderate heat until hot but not smoking, then cook chops until just cooked through, 5 to 7 minutes on each side.
• Serve pork chops sprinkled with cilantro and garnish with lime wedges.

PEPPERED PORK CHOPS

Steps:

• Brush fresh peaches with lemon to prevent darkening and keep refrigerated.
• Combine garlic, coriander, pepper, brown sugar and soy sauce.
• Place chops on shallow rimmed plate or pan and brush both sides with the mixture.
• Cover and marinate at least 30 min (can be refrigerated overnight).
• Grill chops over moderately hot coals, preferrably in a covered BBQ for 10-12 min per side, or until cooked thru.
• 5 minutes before chops are done, place peach halves on grill, brush with butter.
• Top each chop with one peach half, sprinkle with chopped parsley and serve.

PORK CHOPS WITH CORIANDER-CUMIN SPICE RUB

Steps:

• Combine cumin, coriander, garlic, and 1 tablespoon oil. Pat pork chops dry and season with salt and pepper. Rub spice mixture on both sides of chops.
• Heat remaining tablespoon oil in a large heavy skillet over moderate heat until hot but not smoking, then cook chops until just cooked through, 5 to 7 minutes on each side.
• Serve pork chops sprinkled with cilantro. Recipe may be doubled to serve 4.