My husband and I both liked these. Very Garlicky
- Carbohydrate 2.35431166573695 g
- Cholesterol 137.31 mg
- Fat 19.9477441670899 g
- Fiber 0.513708340572215 g
- Protein 41.7293108331242 g
- Saturated Fat 6.21000208341652 g
- Serving Size 1 1 Serving (207g)
- Sodium 111.514749999423 mg
- Sugar 1.84060332516473 g
- Trans Fat 2.66829816666175 g
- Calories 365 calories
Step-by-step
- Heat broiler.
- Stir together cumin, salt, black and white peppers, cayenne pepper, coriander, garlic, and olive oil in small bowl until well mixed.
- Rub on both sides of chops.
- Broil pork chops, turning once, until crispy on the outside and chops are done.
Home cooks frequently make the error of applying spice rubs to wet meat, which causes the seasonings to wash off before heat hits the surface. Patting pork loin chops thoroughly dry with paper towels allows the olive oil and spice paste to adhere completely. Crushing whole black and white peppercorns just before mixing releases essential oils that pre-ground alternatives lack entirely. Combining these peppers with freshly chopped garlic, cumin, and coriander creates an aromatic paste that acts as a protective shield under high heat. Setting the oven broiler rack four inches away from the heating element ensures the exterior becomes properly charred before the interior overcooks. Thick pork chops require careful monitoring during the broiling process, usually needing about six to eight minutes per side depending on exact thickness. Utilizing fresh garlic rather than preserved or jarred paste prevents bitter burning when exposed to intense radiant heat. American skillet and broiler traditions historically favored heavy-handed seasoning cuts to balance lean pork without relying on heavy sauces. Allowing cooked pork to rest for five minutes on a warm cutting board redistributes internal juices evenly throughout the meat fibers.
