Cumin and Pepper Pork Chops



-      Coat pork chops in extra virgin olive oil, cumin, fresh cracked pepper and salt

-      Heat grapeseed oil in cast iron skillet, and sear pork chops on each side

-      Finish cooking pork chops in a 450-degree oven for 30 minutes

-      While pork chops are in the oven, char peppers over an open flame

-      Once cool, dice half of each pepper

-      Place ear of corn over open flame until charred; remove from heat, and cut corn off the cob

-      Cut lime in half, and heat over flame until slightly charred

-      In a cast iron skillet, add diced tomatillos, diced peppers, corn, okra and garlic, and stir

-      Season with salt and pepper to taste

-      Once vegetables begin to cook down, add in diced red tomato, and stir

-      Add 2 tablespoons of chopped cilantro, and stir

-      Remove pork chops from oven, and top with tomatillo mixture


  • Two thick-cut pork chops on the bone
  • 2 cups chopped tomatillos
  • 1 banana pepper
  • 1 jalapeno pepper
  • 1 ear of corn
  • 1 red tomato, diced
  • 1 lime
  • 2 okras, chopped
  • 4 garlic cloves, minced
  • 3 tablespoons grapeseed oil
  • 2 tablespoons chopped cilantro
  • Extra virgin olive oil, fresh cracked pepper, salt, cumin to taste

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