Crumb-Crusted Smoky Pork Chops
Similar to schnitzel, these pork chops have a lighter crunchy crust, smoky with pimenton, hot with Aleppo pepper, and aromatic with coriander.
Lior Lev Sercarz, from "Mastering Spice" by Lior Lev Sercarz
1 1⁄2 teaspoons coriander seeds (3 grams)
3⁄4 teaspoon pimenton (smoked paprika; 2 grams)
1⁄2 teaspoon Aleppo pepper (1 gram)
Finely grind the coriander and immediately mix with the pimenton and Aleppo.
4 (1-inch-thick) boneless center-cut pork chops (1 3⁄4 pounds)
1/2 cup fine plain bread crumbs
Extra-virgin olive oil
1 cup apple juice
The Spice Blend
Coat the pork chops with the spice mix on all sides and then season the chops with salt. Coat them in oil and immediately press bread crumbs all over the chops to evenly coat before cooking.
Heat a large skillet or sauté pan over medium-high heat. Add enough oil to coat the pan (1 to 2 tablespoons) and add the chops right away (you don’t want the oil to get hot first). Reduce the heat to medium so the chops sizzle steadily. Cook, turning once, until nicely browned and an instant-read thermometer inserted into the thickest part of the chop registers 150°F, 5 to 6 minutes per side. Transfer the chops to a plate and let rest for 5 minutes.
Meanwhile, add the apple juice to the pan and cook, stirring and scraping up any browned bits from the bottom of the pan, until the juice reduces to a syrupy consistency, 3 to 5 minutes. Remove from the heat.
Slice the pork at an angle from top to bottom and drizzle the sauce on top.
The spice-rubbed pork without salt can be cooked immediately or covered and refrigerated for up to 1 day before cooking. Season with salt before cooking.
Variations & Ideas
In place of the spice blend above, Cataluña would be delicious.
Recipe from "Mastering Spice" by Lior Lev Sercarz.
Photo © Thomas Schauer
Questions? Contact firstname.lastname@example.org