Chermoula Pork Chops with Charred Shallots
Course: MeatsCuisine: MediterraneanDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
40
minutesThis is such a stellar recipe. This is easy to do for a busy weeknight or having company over. It also works well if you grill the chops and the shallots. It makes the flavor all the better. You can’t go wrong and it is so good. I serve it with green beans and naan bread.
Chermoula
2 teaspoons coriander seeds
2 teaspoons cumin seeds
1 preserved lemon, seeds removed, chopped
1 bunch fresh parsley, just the leaves
3/4 cup olive oil
4 cloves garlic, peeled left whole
2 teaspoons Aleppo
1 teaspoon sweet paprika
1 teaspoon kosher salt
1/2 ground turmeric
- Pork Chops
6 lg shallots, halved lengthwise
3 Tablespoons olive oil
Kosher salt and freshly ground pepper
4 bone in pork chops, about 1 inch thick
1/4 cup chermoula
Chopped fresh cilantro
Labneh or Greek Yogurt for serving
Directions
- Toast seeds in a small pan over medium heat until fragrant, constantly shaking the pan.
- Using a small food processor or blender, add everything for the Chermoula to the food processor. Store in an air tight jar in the refrigerator up to a week.
- For the Pork and Shallots:
- Preheat oven to 350. On a baking sheet, lined with parchment paper, toss together shallots, 1 Tablespoon olive oil, and sprinkle with salt and pepper. Roast, turning occasionally until shallots are jammy and fragrant, about 30 minutes. remove from oven and leave on pan to stay warm. Turn heat up to 450.
- Season both sides of the chops with old and salt and freshly ground pepper. Oil a grill pan and sprinkle pan with kosher salt over medium high heat, place chops on grill pan and grill each side about 3-4 minutes and turn over then place in the oven, for 5 -10 minutes depending on thickness.
- Top each pork chop with the chermoula and a side of the roasted shallots.
