A flavorful, restaurant-style dish where bone-in pork chops are coated with a crunchy spice crust and paired with a fresh, crisp snap pea slaw for balance.
Ingredients (Serves 2–3)
For the pork chops:
- 2–3 bone-in pork chops
- 1 tablespoon coriander seeds
- 1 tablespoon black peppercorns
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- Salt to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 cloves garlic (crushed)
For the snap pea slaw:
- 1 1/2 cups snap peas (thinly sliced)
- 1 small carrot (julienned)
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped cilantro
For the dressing:
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
1. Prepare the spice crust
Lightly toast coriander, peppercorns, fennel, and cumin seeds in a dry pan. Coarsely grind them using a mortar or spice grinder.
2. Season the pork chops
Pat the pork chops dry and season with salt. Press the crushed spices onto both sides to create a thick crust.
3. Cook the pork chops
Heat olive oil in a pan over medium-high heat. Sear the chops for 3–4 minutes per side until a golden crust forms.
Add butter and garlic, then baste the chops for extra flavor. Cook until fully done.
4. Prepare the slaw
In a bowl, combine snap peas, carrot, mint, and cilantro.
5. Make the dressing
Whisk together lemon juice, olive oil, honey, salt, and pepper. Toss it with the slaw.
6. Serve
Plate the pork chops alongside the fresh snap pea slaw.
Tips
- Let pork chops rest for 5 minutes after cooking for juicier meat
- Don’t grind spices too fine—coarse texture gives a better crust
- Adjust lemon and honey for desired balance in slaw
Flavor Profile
This dish offers a perfect mix of crispy, aromatic spices on juicy pork with a fresh, crunchy, slightly tangy slaw, creating a well-balanced meal.
Serving Suggestion
Serve hot with roasted potatoes or a light grain like quinoa for a complete and satisfying dinner.
Comments are closed.