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Wednesday, March 15, 2017

Cumin-Baked Pork Chops






Molly O'Neill  
  Time 25 minutes 
 Yield 4 servings 
137 ratings *****

Cumin infuses food with a soft, round, gentle warmth. It is like a winter sun that is all the more precious because it's unexpected. Its warmth is not dissimilar to pepper's -- in fact, the ancients used it as a substitute -- but cumin has a sweetness and a hint of pale lemon flavor as well. And perhaps because cumin is widely used in sausage, I find a natural affinity between it and all things pork. These delightful baked pork chops underscore the kinship.

Featured in: The Good Seed. 

Ingredients
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

Preparation
1. 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.
2. 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.

Nutritional analysis per serving (4 servings)
411 calories; 22 grams fat; 6 grams saturated fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 2 grams carbohydrates; 47 grams protein; 156 milligrams cholesterol; 769 milligrams sodium

http://cooking.nytimes.com/recipes/10397-cumin-baked-pork-chops


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