CUMIN-BAKED PORK CHOPS RECIPE - NYT COOKING
This fast, easy recipe for succulent pork chops came to The Times in 1997, part of a deep dive on cumin by the writer Molly O'Neill. It is simple to prepare and can be a delicious end to a long day. Using crushed cumin instead of ground will give the chops a bit of fresh texture, but if you don't have cumin seeds, feel free to substitute.
Provided by Molly O'Neill
Total Time 25 minutes
Yield 4 servings
Number Of Ingredients 6
Steps:
- 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.
- 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.
Nutrition Facts : @context http//schema.org, Calories 315, UnsaturatedFatContent 10 grams, CarbohydrateContent 2 grams, FatContent 17 grams, FiberContent 1 gram, ProteinContent 36 grams, SaturatedFatContent 5 grams, SodiumContent 550 milligrams, SugarContent 0 grams, TransFatContent 0 grams
BAKED SMOTHERED PORK CHOPS RECIPE: HOW TO MAKE IT
One bite of these baked smothered pork chops and we could taste the care Mother put into her cooking. She was happy to share the recipe with guests who requested it after trying this delicious dish at our house. —Nancy Duty, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 20 minutes
Prep Time 25 minutes
Cook Time 55 minutes
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a shallow bowl, combine flour, salt and pepper. Add pork chops, 1 at a time, and turn to coat. , In a large skillet, brown pork chops in oil on both sides. Arrange in a single layer in an ungreased 13x9-in. baking dish. In a large bowl, combine soup, 1/2 cup sour cream, broth, ginger and rosemary; pour over chops. Sprinkle with half the onions. , Cover and bake until tender, 45-50 minutes. Stir remaining sour cream into sauce. Sprinkle with remaining onions. Bake, uncovered, until onions are browned, about 10 minutes longer.
Nutrition Facts : Calories 628 calories, FatContent 40g fat (14g saturated fat), CholesterolContent 123mg cholesterol, SodiumContent 1074mg sodium, CarbohydrateContent 23g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 40g protein.
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