Lunch: Cumin Crusted Pork Chops

Ingredients

CRUST
1 1/2 lb. Pork Chops
1/4 Cup Golden Flaxseed
3 Tbsp. Coconut Oil (For Frying)
2 tsp. Cumin
1 tsp. Coriander
1 tsp. Cardamom
Salt, Pepper

VEGETABLES
1 Orange Pepper
1/2 Medium Onion
2 Stalks Celery
1/4 Cup White Wine
Salt, Pepper

Instructions

1. Season both sides of pork chops with salt and pepper. Then, mix together 1/4 Cup Golden Flaxseed, 2 tsp. Cumin, 1 tsp. Coriander, and 1 tsp. Cardamom.
2. Dip the pork chops into the crust mixture, making sure to coat every side of the chops.
3. Heat 3 Tbsp. Coconut Oil in a cast iron skillet on medium-high heat. If you don’t have a cast iron skillet, you can get the same one as me for $23.
4. Once the oil is hot, add your pork chops to the pan.
5. While the pork chops are cooking, prep your vegetables by chopping 1 Orange Pepper, 1/2 Onion, and 2 Stalks Celery.
6. Flip pork chops over and reduce heat to medium-low. Continue cooking until pork chops reach an internal temperature of 145F.
7. Remove pork chops and place in foil to rest. In the remaining fats and oil, add seasoned vegetables and sautee until soft. Once soft, add 1/4 Cup White Wine and continue to cook down.
8. Serve chops with vegetables and extra fat from the pan!

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