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Hot Chops - Spicy Pork Chops With Coriander & Charred Jalapeños

Where feasible, I’m pretty picky about the meats, eggs and cheeses I buy. Come to think of it, I’m pretty picky about every single ingredient I buy. Ah, well.

For that reason, I have really enjoyed my ButcherBox subscription. Most of their products are grass-fed, pasture-raised, organic, etc. Their pork loin chops are beautiful, thick and flavorful. But because they are so thick and very lean, they can dry out pretty quickly. So watch them carefully in the oven or they’ll turn out like my mother’s famous flip-flops, er, pork chops.


INGREDIENTS

1/2 cup plus 3 Tbsp. extra-virgin olive oil, divided

4 large pork chops

Kosher salt, freshly ground pepper

1 tablespoon coriander

1/4 cup apple cider vinegar

1/4 cup brown sugar

2 large jalapeños

1/4 medium white onion, very thinly sliced



METHOD

Mix the half cup oil with the sugar, salt, pepper and coriander in a large freezer bag.

Let the chops marinate for at least half an hour on the kitchen counter

On an open flame (or in the oven if you don’t have a gas stove), char the skins off the peppers. Skin, seed and slice the peppers into thin rounds.

Soak the onions in ice cold water.

Heat an oven-safe heavy skillet over high heat. Preheat an oven to 400 degrees.

Sear the pork chops lightly for 2 minutes on each side.

pour the marinade into the pan and transfer skillet immediately to the oven and cook until the internal temperature of the chop reaches 145 degrees, about 15 minutes.

Let rest 5 to 10 minutes.

Pat the onions dry and scatter them and the pepper rings over the pork. Pour the rest of the marinade over the chops and serve.

There will still be a bit of heat, but the peppers will be milder after charring. Of course, that’s what a Mojito is for.

Buen provecho.

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