Spiced Kurobuta Pork Chops

Spiced Kurobuta Pork Chops
Spiced Kurobuta Pork Chops

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    tablespoon ground Aleppo pepper*

  • 1

    tablespoon Hungarian sweet paprika

  • 2

    teaspoons coarse kosher salt

  • 2

    teaspoons whole Malabar black peppercorns freshly ground**

  • 1

    teaspoon chopped fresh sage

  • 4

    kurobuta/Berkshire bone-in rib pork chops (1 1/4" to 1 1/2" thk abt 10 to 12 oz ea)

  • 5

    tablespoons olive oil divided

  • 1/3

    cup all-purpose flour

  • Braised Bacon, Pomegranate, And

  • Pine Nut Relish (see recipe)

Directions

* Ground Aleppo pepper from Syria has a moderate heat level and tastes slightly sweet. It is available at some specialty foods stores and by mail from Surfas (310-559-4770; surfasonline.com). ** Malabar peppercorns, from the coast of western India, are especially pungent and zesty. They are available in the spice section of some supermarkets and by mail from The Spice Hunter(800-444-3061; spicehunter.com). Mix Aleppo pepper, paprika, coarse salt, ground Malabar pepper, and fresh sage in small bowl. Brush pork on both sides with 2 tablespoons oil. Sprinkle generously with all of spice mixture; press to adhere. Spread flour on plate. Dredge pork in flour; shake off excess. Heat 3 tablespoons oil in large ovenproof skillet over medium-high heat. Add pork and cook until brown, 3 minutes per side. Transfer skillet to oven and bake until instant-read thermometer inserted into center of pork registers 145 degrees, about 10 minutes. Serve pork with Braised Bacon, Pomegranate, and Pine Nut Relish. This recipe yields 4 servings.

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