Cumin-Roasted Pork Chops
Pork chops are a simple homestyle dish that's filling, delicious, and definitely one way to impress! Cumin gives these 'chops a certain "je ne sais quoi" that pairs perfectly with roasted coloured veggies!
- 1/2 tbsp Dark Brown Sugar
- 1 tsp Kosher Salt
- 1 tsp Whole Cumin Seeds
- ½ tsp Ground Cumin
- ½ tsp Freshly Ground Black Pepper more as needed
- ¼ tsp Crushed Red-Pepper Flakes or to taste
- 1 small Shallot grated
- 2 Bone-in Pork Chops about 1 1/2 inches thick
- 3 large Carrots
- 1/2 lb Brussels Sprouts
- 1/2 lb Broccolini
In the morning, combine brown sugar, salt, cumin seeds, ground cumin, black pepper, red pepper flakes, and grated shallot in a small bowl until the mixture resembles wet sand.
Smear mixture all over pork, place the chops on a plate, cover, and refrigerate for 8 - 12 hours. Bring them to room temperature about 30 minutes before cooking.
Heat oven to 450°F. Place the pork on a rimmed baking sheet and place it in the oven. Roast pork chops for 15 minutes, then flip them and continue roasting until the pork is cooked through about 5 to 10 minutes more. Let pork rest 5 minutes before serving.
Quarter the carrots lengthwise, halve the brussels sprouts, and leave the broccolini as-is. Toss them with olive oil, salt and pepper, and add them to the roasting pan from the beginning. When you flip the pork chops, stir the vegetables.
Remove the veggies from the oven just before serving the pork. Plate the meat and vegetables and enjoy!