I used boneless loin chops because that’s what we had, and they worked great. This was phenomenal! An easy weeknight meal that tastes like a high-end restaurant offering. Will be keeping this one handy for nights when I don't have a lot of time to prep. Served with smashed potatoes and a salad.
This recipe is so simple and delicious! I didn't have cumin on hand, so I substituted chili powder. The chops I had on hand were thick and boneless so I did them by internal temp instead of time and they were so perfect, juicy, and flavorful. I thought I didn't like pork chops but gave these ones a chance due to all the positive reviews. This recipe would work great with chicken, too. It would be wonderful with pasta as well. I doubled the recipe and used boneless chops because that’s what I had, and I served it with roasted crispy potatoes. I received many compliments and some guests went for seconds. Swipe pork through dressing as you eat.Įxcellent, easy, comes together quickly, and is absolutely delicious! This is simple enough for a weeknight meal, and sophisticated enough for entertaining guests. Transfer chops to platter, then whisk any juices that have accumulated in skillet into remaining dressing. Fold in cilantro and season with salt and lots of pepper. Slowly whisk in remaining ¼ cup oil until emulsified. Meanwhile, whisk lemon zest and juice, garlic, mustard, oregano, cumin, and remaining ½ tsp. Remove skillet from heat and let chops rest 10 minutes in skillet (the cooking will carry over and finish the chops while they rest). Cook just until second side is opaque, about 1 minute. Carefully add chops sugared side down and cook, gently shaking skillet occasionally but not disturbing pork, until underside is caramelized and chops are deeply browned all over, about 5 minutes. Turn and season other side generously, then sprinkle evenly with ½ tsp. Season pork chops generously on one side with salt and pepper.
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