Coriander and Cumin Rubbed Pork Chops

Tonight I had 2 pork chops thawed but no idea what to make. I've tried a lot of good pork chops recently but I wanted something new to post here. The problem is I hate fruit mixed with savory food. So pork chops and applesauce - ICK! Most of the pork chop recipes I have come across have some sort of nut or fruit in them. Finally I remember a meal I made a long time ago that I remember being really delicious. Coriander and Cumin rubbed pork chops. I am a huge fan of cumin so this was perfect for me. The added bonus was that I finally got to use the grill pan I purchased over a month ago! I served the pork chops with my own version of Spanish rice.


Coriander and Cumin Rubbed Pork Chops
(Source: Allrecipes.com)

* 1/2 teaspoon salt
* 1 tablespoon ground cumin
* 1 tablespoon ground coriander (I used less)
* 3 cloves garlic, minced
* 2 tablespoons olive oil, divided
* 2 boneless pork loin chops
* ground black pepper to taste
* I also used a little bit of cayenne pepper and chili powder, just a dash

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 (I used my grill pan) over medium heat, and cook the pork chops about 5 minutes on each side, to an internal temperature of 160 degrees F (70 degrees C).

Spanish Rice
(Recipe courtesy of What's Cooking in the Orange Kitchen)

2 tsp olive oil
1/2 cup basmati rice
1 cup vegetable broth
1/2 cup crushed tomatoes
Seasonings to taste : chili powder, onion flakes, garlic powder, cumin, paprika, cayenne pepper, salt, pepper

Start by heating the olive oil in a pan. When the oil is hot add the rice and lightly toast for 2-3 minutes. Add the vegetable broth and seasonings. Cover and cook for 15 minutes. Remove the rice from the heat, add the crushed tomatoes and let sit covered for another 5 minutes. Fluff with fork and serve.