I love these pork chops, which are flavored with cumin and Dijon mustard, but they are on the spicier side. If you prefer less-spicy foods, you might want to halve the cumin-and-mustard mix.
Cooking note: If you have a cast-iron skillet, you can do the browning and baking in it.
Cumin-Baked Pork Chops
Adapted from New York Times
Yield: 4 pork chops
- 4 (8-oz) pork chops, 1-1/2″ thick
- 4 teaspoons Dijon mustard
- 2 tablespoons ground cumin
- 1 teaspoon black pepper
- 1 teaspoon canola oil
- Preheat oven to 450ºF. Line a baking sheet with aluminum foil.
- In a small bowl, combine Dijon mustard, ground cumin, and pepper. Add a little water, until you have a spreadable paste.
- Heat oil in a pan over high heat.
- Place pork chops in the pan and brown for 2 minutes per side.
- Rub sauce all over pork chops.
- Transfer pork chops to baking sheet.
- Bake for 12-16 minutes. Check after 12 minutes to make sure you don’t overcook them.