Rain or shine, get the flavor of grilled pork chops with smoky seasonings such as hot smoked paprika and toasted cumin seeds.
1 tablespoon cumin seeds
1 tablespoon brown sugar
1/2 teaspoon hot smoked paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (4-ounce) boneless center-cut pork chops
How to Make It
Cook cumin seeds in a small skillet over medium heat 1 minute or until fragrant, stirring frequently. Place in a clean coffee grinder or blender; process until ground. Combine ground cumin, sugar, paprika, salt, and pepper; rub evenly over pork.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 5 minutes on each side or until done.
Could someone please tell me where to find the recipe for the Carmelized Onion Mashed Potatoes shown in this recipe? I read where several of you had made them, but I can't seem to find the recipe anywhere. I would love to make them with these pork chops. I am rating this with 3 stars because I know they will be good, and it won't let me send this without a rating. If this is a simple recipe for the potatoes, could someone just email me the recipe?
Thanks so much,
This was REALLY good. I went out and specifically purchased cumin seeds and smoked paprika for this recipe, but I'm fairly certain I could have gotten by with ground cumin and regular paprika without anyone noticing the difference. I used butterflied pork chops and they turned out very moist and tender. I served it with the Caramelized Onion Mashed Potatoes and Lemon Green Beans recipes from CL. So yummy!
It's possible that I liked the accompaniments to this recipe more than I was in love with the pork. Good, solid recipe like everyone else said. Easy. Love using my grill pan to get those pretty grill marks. The rub was definitely smoky - so much so that it was a little too smoky and made me cough while I was cooking the pork. The caramelized mashed potatoes are fantastic - the onion adds a little sweetness. The broccolini was delicious even though I just made it with salt and pepper as I didn't have a lemon around. The other problem is I had to use 4 pots/pans!
I bought a grill pan specifically for this recipe and I'm really glad I did. I didn't feel like buying cumin seeds, so I used the ground cumin I had. I cooked it for the 5 minutes on the first side, turned it over and then used my instant read thermometer to make sure it got to the right temperature. They were delicious and the grill pan made it look gorgeous.
Super-easy and very good. We pounded our chops to uniform thickness and grilled total of 5 minutes on the George Foreman. Served with salad of greens/apples/dried cranberries and side of collards. Also made CL's recommended onion mashed potatoes, which were very good (allow plenty of time for the onions to caramelize). No leftovers! (edited to answer question about potatoes -- recipe on pg 84, Jan-Feb 2011 issue of CL http://www.myrecipes.com/recipe/caramelized-onion-potatoes-50400000109589/ )
We really enjoyed this recipe. The warm spices are yummy in this dish. I toasted the cumin and ground it as directed and really enjoyed the flavor. Today I found toasted ground cumin seed at the grocery store. I think it is McCormick. Anyway enjoyed the flavor enough to by the toasted spice to make this recipe even easier and experiment with in other recipes.
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