Cumin infuses food with a soft, round, gentle warmth. It is like a winter sun that is all the more precious because it’s unexpected. Its warmth is not dissimilar to pepper’s — in fact, the ancients used it as a substitute — but cumin has a sweetness and a hint of pale lemon flavor as well. And perhaps because cumin is widely used in sausage, I find a natural affinity between it and all things pork. These delightful baked pork chops underscore the kinship.
Ingredients
- 4 8-ounce pork chops
- 1 teaspoon kosher salt
- 4 teaspoons grainy Dijon mustard
- 2 tablespoons crushed cumin seeds
- 1 teaspoon cracked black pepper
- 1 teaspoon canola oil
- Nutritional Information
Nutritional analysis per serving (4 servings)
411 calories; 22 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 47 grams protein; 156 milligrams cholesterol; 769 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- 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.
25 minutes
Dining and Cooking