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Cumin Dusted Pork Chops

Servings = 1 | Serving size =1 pork chop

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16.

This recipe also requires making Tomatillo Salsa

This recipe can easily be multiplied by as many as you wish. For more than four chops use two pans.

This recipe does not make very good leftovers.

Serve with Jalapeno Mashed Potatoes

1 4 ounce lean center cut pork chop
1/8 tsp ground cumin
1/8 tsp salt
spray grapeseed or olive oil
2 Tbsp mashed avocado
2 tsp fresh cilantro leaves
1/4 cup Tomatillo salsa

Preheat the oven to 400°F. Place a large skillet in the oven.

While the pan is heating lightly dust one side of the pork chop with half of the cumin and salt.

When hot spray the pan lightly with oil and place the pork chop in the pan seasoned side down. Sprinkle the top with the other half of the cumin and salt.

Return the pan to the oven and cook for about 8 - 10 minutes. Remove the pan from the oven and turn the pork chop over. Spread the seared side with the avocado and return the pan to the oven.

*** This recipe is great on the grill also. Use a medium-high setting and place the pork on the grill seasoned side down. Follow the rest of the directions just as for oven grilling. ***

Cook for another 8 - 10 minutes until the pork is done (it will be slightly firm to the touch).

Remove and serve over Jalapeno Mashed Potatoes with Tomatillo Salsa on the side. Garnish with the fresh cilantro.

Nutrition Facts

Serving size: 1 pork chop | Servings 1

Calories 364 | Calories from Fat 174

Amount Per Serving (% Daily Value)

Total Fat 20g (30%) | Saturated Fat 6g (30%)

Monounsaturated Fat 9g | Trans Fat g

Cholesterol 68 mg (23 %) | Sodium 194 mg (8 %)

Total Carbohydrates 25g (8%) | Sugars 19g

Dietary Fiber 4g (15%) | Protein 24g

Vitamin A 22% | Vitamin C 77 % | Calcium 3% | Iron 10%

Vitamin K 15 mcg  | Potassium  905 mg | Magnesium  52 mg

 


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