You can have a plain old pork chop any day of the week, but why, when in about 10 minutes you could pull of this gorgeous little dish and look like a hero? Napped in a garlicky, citrusy glaze tempered by the earthy cumin, the flavors just pop. This is so good, you’ll seriously want to lick your plate and so simple it will feel like a cheat.
This is a recipe from my Stepmom, clipped and filed in her book. It originally came from Bon Appetit, which is kind of funny because I have gotten that magazine for years (read: decades) and must have overlooked it. It’s a shame, because it is truly a gem and I could have been making it all along!
I adapted it a bit, changing out the orange for a combo of citrus and adding in a little zest to up the flavor ante – but if all you have on hand is an orange, no worries. It’s still a great dish. I also cut back on the cumin just a hair – it can easily overwhelm and a little less lets the garlicky citrus flavors come forward.
The original suggested serving with a black bean/rice salad from the deli – I like to serve it with a black bean, barley, corn and pepper saute (recipe coming) that I made up to mimic a “Protein Blend” I saw in the frozen food aisle. If you’d like to get your chops on the cheap, buy a pork loin and slice it into chops just how you like them. Package & freeze.
Cumin Dusted Pork Chops with Citrus Glaze
- 2 tablespoons all purpose flour
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 pork cutlets (about 12 ounces total)
- 3 tablespoons olive oil, divided 1 + 2
- 2 garlic cloves, minced
- 1 orange, juiced plus a few scrapes of zest
- 1 lemon, juiced plus a few scrapes of zest
- 1 lime, juiced plus a few scrapes of zest
- 1 tablespoon parsley, chopped (optional)
- an additional orange or lime, cut into wedges for serving
Mix flour, cumin, salt and pepper on a shallow plate. Coat pork in the seasoned flour, shaking off excess.
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add pork; sauté until cooked through and nicely browned, about 3 minutes per side. Transfer to a clean plate.
Add 2 tablespoons oil to skillet. Add garlic; sauté until golden, about 10 seconds. Add juices and zest. Boil until slightly thickened, whisking occasionally, about 30 seconds. Season with salt and pepper. Remove from heat. Stir in parsley.
Pour sauce over pork. Garnish with orange wedges; serve.
From the kitchen of www.frugalhausfrau.com, adapted from Bon Appetit
Put Your own Spin on it:
- I’d urge you to play around a bit with this recipe, maybe adjust the cumin, citrus types and amounts and amount of zest to your taste.
- I don’t know what you think about this, but I have an urge to try a little white wine, vodka, rum or tequila in this recipe next time I try it!
- I think this would be great using chicken cutlets, perhaps served on a bed of lettuce or in a wrap.
Tonight, I’ll be linking up to Throwback Thursday, of which I am now (Yay!) a cohost! Stop over and see all the great recipes and party ideas and check out the other co-hosts, too: Quinn of Dad Whats for Dinner & Alli of Tornadough who started it all and Meaghan from 4 Sons are Us. See ya there!
I’m also dropping by to Angie’s Fiesta Friday! I’ve already seen some of the great recipes featured there this week! Wow! Thankyou, Angie, for putting on this extravaganza! She’s been hosting for 93 consecutive weeks! Helping her out this week are: Jhuls @ The Not So Creative Cook and Kaila @ GF LIfe 24/7.
I’ll bring this by to Freedom Fridays, too, hosted by Love Bakes Good Cake (that’s so true, isn’t it?) She’s teamed up with My Turn for us and With a Blast to bring you the best “no rules” party around!
I’ll also be linking to Saucy Saturdays No 19 – a food and craft link party!!