Spiced Roasted Pork Chops
Spiced Roasted Pork Chops
This recipe is with main ingredient Pork
Ingredients
For the corn sauce:
- 1/2 a red onion finely diced
- 1 clove garlic minced
- 1 tablespoon fresh ginger peeled and finely grated
- 1/4 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- ¼ teaspoon freshly cracked pepper
- 1 cup frozen corn
- 1/2 cup low sodium vegetable stock
- 1/2 cup light coconut milk
- 1 teaspoon fresh lime juice
- 2 tablespoons olive oil
For the pork chops:
- Four 12 ounce pork chops 1.5 inches thick
- Kosher salt
- Freshly ground pepper
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon ground coriander
- 1/8 teaspoon ground cinnamon
- 1 lime
- 2 tablespoons freshly chopped parsley
Instructions
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For the corn sauce, pre-heat a sauce pan or non-stick pan over medium heat with the oil. Add the red onion and next five ingredients to the pan. Cook for 5-7 minutes until the onions are soft and translucent, add the corn and cook another five minutes. Add the stock and cook until only a few tablespoons of water are left in the pan. Carefully transfer the corn mixture to the KitchenAid® Torrent Magnetic Drive Blender, add the coconut milk and blend until consistency is smooth. Put sauce back into pan, add the lime juice and check for seasoning, you will probably need more salt. Cook sauce over medium-low heat until the consistency is that of slightly loose gravy, about 3-5 minutes. If sauce is too thick add a little more stock.
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For the pork chops, pre-heat the oven to 450 degrees and mix the cumin and next three ingredients together in a small bowl. Season both sides of the pork chops with ¼ teaspoon of kosher salt, a couple cracks of pepper, and a generous amount of the spice rub. Let chops sit at room temperature for 20 minutes. Pre-heat a cast iron pan over medium-high heat with 2 tablespoons of vegetable oil. Sear the chops for two minutes on each side then transfer pan in the oven for 5 minutes or until the internal temperature of the chops is 150 degrees. Take chops out of the oven and transfer to a plate, cover with foil and let rest for 5 minutes so the juices can redistribute.
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Serve the chops alongside the coconut corn sauce and garnish with lime zest and parsley.
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