Cumin Crusted Monster Pork Chop With Peach Chipotle Salsa Recipes

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CHIPOTLE PORK CHOPS



Chipotle Pork Chops image

Provided by Food Network Kitchen

Categories     main-dish

Time 4h45m

Yield 6 servings

Number Of Ingredients 12

2 chipotle chiles in adobo sauce, seeds removed, plus 2 tablespoons sauce from the can
4 cloves garlic
4 bay leaves
1 teaspoon ground cumin
3/4 teaspoon dried thyme
1/4 teaspoon ground cinnamon
Kosher salt
1 large onion, halved and sliced
1 cup canned fire-roasted diced tomatoes
1 cup chopped fresh cilantro
1/3 cup extra-virgin olive oil, plus more for brushing
6 bone-in pork blade chops (1/2 to 3/4 inch thick; about 3 1/2 pounds total)

Steps:

  • Combine the chiles and adobo sauce, garlic, bay leaves, cumin, thyme, cinnamon and 5 teaspoons salt in a food processor and pulse to make a paste. Transfer to a shallow dish and add the onion, tomatoes, cilantro and 1/3 cup olive oil; mix well. Add the pork chops, turning to coat; cover and refrigerate 4 hours or overnight.
  • Preheat a grill to medium. Meanwhile, remove the pork chops from the marinade, scraping off the excess, and transfer to a plate. Transfer the marinade to a skillet; add 1/4 cup water and cook over medium-high heat, stirring occasionally, until the liquid simmers and the onions start sizzling, about 10 minutes. Remove from the heat and set aside for basting. (You can also do this in a cast-iron skillet on the grill.)
  • Brush the chops with olive oil and transfer to the grill. Cook until marked, 7 to 8 minutes, rotating the pork 45 degrees halfway through to create a crosshatch pattern and brushing with the liquid from the marinade. Flip and repeat, brushing with more marinade, including some pieces of onion and tomato. Remove from the grill and let rest 5 minutes.

CUMIN-CRUSTED MONSTER PORK CHOP WITH PEACH CHIPOTLE SALSA



Cumin-Crusted Monster Pork Chop with Peach Chipotle Salsa image

Provided by Chris Schlesinger

Categories     Citrus     Fruit     Herb     Onion     Pork     Backyard BBQ     Dinner     Peach     Pork Chop     Grill     Grill/Barbecue     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 (main course) servings

Number Of Ingredients 14

For salsa
3 ripe but firm peaches, unpeeled, pitted and cut into 1/4-inch dice
1/4 cup red onion, finely diced (about 1/2 small onion)
2 tablespoons canned chipotle chiles in adobo, minced
1/4 cup fresh lime juice
1/4 cup fresh cilantro, chopped
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
For pork chops
1/4 cup whole cumin seeds
6 pork rib chops, each about 1 1/2 inches thick (ask your butcher to cut them for you)
3 tablespoons olive oil
2 teaspoons kosher salt
1 1/2 teaspoons freshly coarse-ground black pepper

Steps:

  • Make salsa
  • In medium bowl, toss together all ingredients. Transfer to serving dish and set aside.
  • Prepare grill
  • If using charcoal grill, open bottom vents. Light charcoal. Leaving about 1/4 of grill free of charcoal, bank lit charcoal across rest of grill so coals are about 3 times higher on opposite side.
  • If using gas grill, open hood, light all burners, and set on high. Close hood and preheat 10 minutes.
  • While grill is heating, coat chops
  • Using electric spice grinder, pulse cumin seeds 2 to 3 times to crack. (Alternatively, place seeds on cutting board and crush lightly with small sauté pan, using gentle rocking motion.) Rub chops with oil, sprinkle with salt and pepper, and coat with cumin seeds, pressing firmly to adhere.
  • To cook chops using charcoal grill
  • Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds. Sear chops on lightly oiled grill rack directly over hottest part of coals, turning over once, until well browned, about 3 to 4 minutes per side. Move chops to coolest part of grill, then cover with inverted roasting pan and grill, turning over once, until thermometer inserted diagonally into center of each chop (avoid bone) registers 145°F, about 12 minutes total. Transfer chops to platter and let stand, loosely covered with foil, 5 minutes (temperature will rise to 150°F). Serve, passing salsa on side.
  • To cook chops using gas grill
  • When grill is preheated, sear chops on lightly oiled grill rack, turning over once, until well browned, about 3 to 4 minutes per side. Turn off 1 burner (middle burner if there are 3) and put chops above shut-off burner. Reduce heat on remaining burner(s) to moderate and grill pork, covered with lid, until thermometer inserted diagonally into center of each chop (avoid bone) registers 145°F, about 12 minutes total. Transfer chops to platter and let stand, loosely covered with foil, 5 minutes (temperature will rise to 150°F). Serve, passing salsa on side.

CUMIN-CRUSTED CHICKEN BREASTS WITH CHIPOTLE PEACH SALSA



Cumin-Crusted Chicken Breasts with Chipotle Peach Salsa image

Oven-baked chicken breasts with a crunchy bread crumb coating are served with a savory-sweet side of homemade peach salsa in this satisfying dish.

Provided by Allrecipes Member

Time 38m

Yield 4

Number Of Ingredients 10

1 (15.25 ounce) can Del Monte® Sliced Peaches in Heavy Syrup or Del Monte® Lite Sliced Peaches
4 breast half, bone and skin removed (blank)s skinless boneless chicken breast halves
1 pinch Salt and black pepper
1 cup panko (Japanese-style bread crumbs)
2 teaspoons ground cumin
2 tablespoons butter, melted
½ cup chopped red bell pepper
¼ cup finely chopped red onion
1 canned chipotle pepper in adobo, finely chopped
¼ teaspoon salt

Steps:

  • Preheat oven to 400 degrees F. Drain canned peaches, reserving 2 tablespoons of the syrup. Lightly sprinkle chicken breasts with salt and black pepper; brush with reserved peach syrup. Combine panko and 1 1/2 teaspoons of the cumin in a shallow dish. Coat chicken with the panko mixture and place on a greased baking sheet. Drizzle with melted butter. Bake for 18 to 22 minutes or until no pink remains (165 degrees F).
  • Meanwhile, for the Chipotle Peach Salsa, chop the drained peach slices. Combine chopped peaches, the remaining 1/2 teaspoon cumin, the bell pepper, onion, chipotle pepper and the 1/4 teaspoon salt in a microwave-safe bowl. Microwave on high (100% power) for 1 to 2 minutes or until heated through, stirring once. Serve with the chicken.

Nutrition Facts : Calories 339.4 calories, Carbohydrate 42 g, Cholesterol 76.1 mg, Fat 9.4 g, Fiber 1.6 g, Protein 26.3 g, SaturatedFat 4.6 g, Sodium 434 mg, Sugar 20.8 g

CUMIN-BAKED PORK CHOPS



Cumin-Baked Pork Chops image

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

4 8-ounce pork chops
1 teaspoon kosher salt
4 teaspoons grainy Dijon mustard
2 tablespoons crushed cumin seeds
1 teaspoon cracked black pepper
1 teaspoon canola oil

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

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