Cumin-Baked Pork Chops


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.

Original recipe


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


  1. Preheat oven to 450ºF.  Line a baking sheet with aluminum foil.
  2. In a small bowl, combine Dijon mustard, ground cumin, and pepper.  Add a little water, until you have a spreadable paste.
  3. Heat oil in a pan over high heat.
  4. Place pork chops in the pan and brown for 2 minutes per side.
  5. Rub sauce all over pork chops.
  6. Transfer pork chops to baking sheet.
  7. Bake for 12-16 minutes.  Check after 12 minutes to make sure you don’t overcook them.



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