Dec 10, 2012
This will definitely be your new favourite way to cook pork chops! Coated with coriander, cumin and mustard seeds, these spiced pork chops pair beautifully with fresh pear sauce.
Spiced Pork Chops
4 thick cut pork chops, bone in (about 1 1/2-inch to 2-inches thick)
1 tbsp. coriander seeds
1 tbsp. cumin seeds
1 tbsp. peppercorns
1 tbsp. mustard seeds
1 tbsp. dried rosemary
Coarse salt, to taste
2 tbsp. olive oil or vegetable oil
5 ripe pears, peeled and diced, such as Forelle, Bosc, Anjou pears
3 tbsp. brown sugar
1 tsp. cinnamon
Pinch ground cloves
Juice of 1/2 lemon
Water, to cover
Spiced Pork Chops
Remove pork chops from fridge about 30 minutes to 1 hour before cooking. (The thick pork chops will cook more evenly if at room temperature.)
Preheat oven to 400 degrees F.
Add coriander seeds, cumin seeds, peppercorns, mustard seeds and rosemary to spice grinder. Pulse to grind. Mix in the coarse salt.
Coat pork chops with spice mix.
Heat extra large fry pan over medium high heat. Add oil to pan. When oil is hot. Sear pork chops until browned on either side, about 2 to 3 minutes. Brown pork chops in batches, if needed.
Transfer pork chops to baking sheet. Bake pork chops until just a blush of pink remains in the centre, about 10 to 15 minutes, depending on thickness of pork chops. Serve with Pear Sauce.
Add pears, brown sugar, cinnamon, cloves and lemon juice to saucepan. Add enough water to cover pears about halfway. Cover with lid. Bring to a boil and then reduce heat to simmer. Cook until pears start to soften and break down, about 10 to 15 minutes, (this may depend on how ripe the pears are.)
Mash sauce with immersion blender or potato masher until smooth. Continue to cook, uncovered, stirring occasionally, until thickened about 5 minutes. The recipe makes enough to serve with the Spiced Pork Chops and to make the Pear and Ginger Fool. (Makes about 2 cups.)
Yield: 4 servings.