For some reason, I didn't do a lot of cooking last week. I mean, for one thing, the kitchen was a disaster and I can't cook in that kind of mess, especially with as little space as we have in our apartment. I suppose another reason would be that last week, at least in VA, it was hot, and really, even the most dedicated epicurians are hard pressed to slave over a flaming stove when it is 87 degrees and oppressively humid out.
Either way, now that a.) I have the cooking bug again and b.) it's not quite so miserably hot, here is a recipe that I really enjoy. It's great for all seasons and has a delicious middle-eastern kick to the flavor. Awesome.
Cumin-Coriander Crusted Pork Chops
1/2 teaspoon salt
1 tablespoon ground cumin
1 tablespoon ground coriander
3 cloves garlic, minced
2 tablespoons olive oil, divided
2 boneless pork loin chops
Ground black pepper to taste
Mix the salt, cumin, coriander, garlic, and 1 tablespoon olive oil to form a paste.
Season the pork chops with salt and pepper, and rub with the paste.
Heat the remaining olive oil in a skillet over medium heat, and cook the pork chops about 5 minutes on each side.
Enjoy!
My new family!
About Me
- Rebecca
- I'm still a writer and still based in Richmond, but nothing else is the same. I'm now married and a new mother, as well as starting to consider a career in catering. Things never cease to change and amaze me.
1 comment:
those are the days where you just throw some ribs on the grill and knock back some cold ones ;)
Post a Comment