I love pork chops. Like…love them. Depending on the cut of chop, they can sometimes be finicky to work with though. When you get the thick, bone-in chops, they are almost impossible to mess up though. Well, it’s possible…but unlikely. The thinner, boneless chops go from moist to oh-my-god-these-are-like-chalk in about five seconds. Just get the thicker ones with the bones. This particular recipe can be altered to suit your tastes…so if you don’t like these particular spices, try some of your own. Just remember to change out the sage with another herb if needed!
Originally I found this recipe in Joshua Weissman’s book, SLIM PALATE. I’ve made it a few times and loved it, but tonight I decided to change it up a bit. If you want the original recipe, check out the book (it’s definitely worth it–there are fantastic paleo recipes in there)…but until then, this is my version of it.
Pan Roasted Spiced Pork Chops
4 – 1″ thick bone-in pork chops
1 lemon, halved
2 tsp cumin
1 tsp coriander
1/2 tsp garlic powder
1 tsp paprika
1/2 tsp sea salt
1/2 tsp black pepper
2 Tbsp bacon fat or ghee (I used 1 Tbsp of each)
8 sage leaves
6 cloves garlic, skin on and smashed
1.- Preheat oven to 350. Cut 1/2 of the lemon into wedges for serving.
2.- Rinse chops and pat dry. Score fat cap at one-inch intervals.
3.- In a small dish, mix cumin, coriander, garlic powder, paprika, sea salt, and black pepper. Divide among chops and rub on both sides.
4.- Heat cast iron skillet (or another oven-safe skillet) over medium-high heat. Once the pan starts to get warm, add the fat. When the pan is hot, add chops. Sear three minutes, flip, and sear another minute. Tilt fat caps on edges to render some of the fat and crisp up.
5.- Add sage and garlic to pan. Squeeze juice of remaining lemon half over the chops. Put skillet in the oven for 10-15 minutes to finish cooking. Remove from oven, let rest for five minutes, dredge through the pan juices, and serve with lemon wedges.