Quick & Easy Cumin-Baked Pork Chops Recipe

Quick & Easy Cumin-Baked Pork Chops Recipe

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Quick & Easy Cumin-Baked Pork Chops Recipe

This fast, easy recipe for succulent pork chops came to The Times in 1997, part of a deep dive on cumin by the writer Molly O’Neill. It is simple to prepare and can be a delicious end to a long day. Using crushed cumin instead of ground will give the chops a bit of fresh texture, but if you don’t have cumin seeds, feel free to substitute.

  • YIELD4 servings
  • TIME25 minutes

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

PREPARATION

  1. 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.
  2. 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.