Best Cumin Pork Chops With Honey Carrots Recipes

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SHEET-PAN CUMIN PORK CHOPS AND BRUSSELS SPROUTS



Sheet-Pan Cumin Pork Chops and Brussels Sprouts image

In this convenient sheet-pan supper, bone-in pork chops are coated in a spicy, garlicky cumin rub before being cooked alongside brussels sprouts and sage leaves. Roasted at high heat, the sprouts get golden at their edges and tender at their cores while the sage leaves turn brown and crisp all over, almost as if you'd fried them. Feel free to double this recipe. Just use large rimmed sheet pans instead of smaller ones.

Provided by Melissa Clark

Categories     dinner, easy, quick, weekday, weeknight, meat, one pot, steaks and chops, main course

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 12

1/2 tablespoon dark brown sugar
1 teaspoon kosher salt, more as needed
1 teaspoon whole cumin seeds
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper, more as needed
1/4 teaspoon crushed red-pepper flakes, or to taste
2 cloves garlic, grated or minced
2 large bone-in pork chops, about 1 1/2 inches thick (about 1 3/4 pounds total)
1 pound brussels sprouts, trimmed and halved through the stem
1/4 cup whole sage leaves
2 tablespoons extra-virgin olive oil
Lemon wedges, for serving

Steps:

  • In a large bowl, combine brown sugar, salt, cumin seeds, ground cumin, black pepper, red-pepper flakes and garlic until mixture resembles wet sand.
  • Smear mixture all over pork and let sit at room temperature for at least 20 minutes, refrigerate, covered, up to 24 hours.
  • Heat oven to 450 degrees. In a bowl, toss brussels sprouts and sage leaves with oil and a large pinch of salt and pepper. Spread out on a quarter-size rimmed baking sheet (or in a 9-by-13-inch baking dish) and place in the oven. Place the pork on a second quarter-size rimmed baking sheet (or use a regular rimmed baking sheet) and place in the oven along with the sprouts.
  • Roast pork and sprouts for 15 minutes. Flip the chops over and give the sprouts a stir, and continue roasting until the pork is cooked through (135 degrees for medium-rare) and the sprouts are browned and tender, 5 to 10 minutes more. Let pork rest 5 minutes before slicing off the bone as you would a steak. Serve together, with lemon wedges.

Nutrition Facts : @context http, Calories 355, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 20 grams, Fiber 8 grams, Protein 31 grams, SaturatedFat 5 grams, Sodium 570 milligrams, Sugar 4 grams, TransFat 0 grams

CORIANDER AND CUMIN RUBBED PORK CHOPS



Coriander and Cumin Rubbed Pork Chops image

Chops rubbed with a simple but flavorful spice and garlic mixture. For an even more potent result, toast and grind the spices yourself.

Provided by DARLA

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 25m

Yield 2

Number Of Ingredients 7

½ teaspoon salt
1 tablespoon ground cumin
1 tablespoon ground coriander
3 cloves garlic, minced
2 tablespoons olive oil, divided
2 boneless pork loin chops
ground black pepper to taste

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).

Nutrition Facts : Calories 277.9 calories, Carbohydrate 4.8 g, Cholesterol 38.2 mg, Fat 22 g, Fiber 2.1 g, Protein 15.5 g, SaturatedFat 4.5 g, Sodium 615.3 mg, Sugar 0.1 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

WORLD'S BEST HONEY GARLIC PORK CHOPS



World's Best Honey Garlic Pork Chops image

A quick and simple grilled pork chop that everyone will love featuring a simple and easy glaze.

Provided by John Chandler

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 25m

Yield 6

Number Of Ingredients 5

½ cup ketchup
2 ⅔ tablespoons honey
2 tablespoons low-sodium soy sauce
2 cloves garlic, crushed
6 (4 ounce) (1-inch thick) pork chops

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Whisk ketchup, honey, soy sauce, and garlic together in a bowl to make a glaze.
  • Sear the pork chops on both sides on the preheated grill. Lightly brush glaze onto each side of the chops as they cook; grill until no longer pink in the center, about 7 to 9 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 208.4 calories, Carbohydrate 13.5 g, Cholesterol 65 mg, Fat 5.6 g, Fiber 0.1 g, Protein 25.6 g, SaturatedFat 1.9 g, Sodium 441.1 mg, Sugar 12.3 g

QUICK AND EASY HONEY-GARLIC PORK CHOPS



Quick and Easy Honey-Garlic Pork Chops image

This is a quick and easy recipe for pork chops in a flavorful honey-garlic sauce.

Provided by andsha

Categories     Pan Fried Pork Chops

Time 25m

Yield 4

Number Of Ingredients 9

4 (5 ounce) pork chops
salt and freshly ground black pepper to taste
1 teaspoon garlic powder
2 tablespoons olive oil
1 tablespoon unsalted butter
6 cloves garlic, minced
¼ cup honey
¼ cup water
2 tablespoons rice vinegar

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Season pork chops with salt, pepper, and garlic powder on both sides.
  • Heat oil in an oven-safe skillet over medium-high heat until hot. Sear pork chops until golden brown and cooked through, 4 to 5 minutes per side. Transfer to a plate and keep warm.
  • Reduce heat to medium and melt butter in the pan juices, scraping up any browned bits from the bottom of the pan. Add garlic and cook until fragrant, about 30 seconds. Add honey, water, and vinegar. Increase heat to medium-high and cook, stirring occasionally until sauce has reduced down and slightly thickened, 3 to 4 minutes. Return pork back to the skillet and baste generously with the sauce.
  • Transfer skillet under the broiler and broil until edges of pork chops are slightly charred, 1 to 2 minutes.

Nutrition Facts : Calories 286.3 calories, Carbohydrate 19.5 g, Cholesterol 51.7 mg, Fat 15.5 g, Fiber 0.2 g, Protein 18.1 g, SaturatedFat 5 g, Sodium 28.2 mg, Sugar 17.6 g

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