Name: Crumb-Crusted Smoky Pork Chops With Apple Glaze
Yield: 4
Ingredients: 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; Kosher salt; Extra-virgin olive oil; 1 cup apple juice

Similar to schnitzel, these pork chops have a lighter crunchy crust, smoky with pimenton, hot with Aleppo pepper, and aromatic with coriander.

Crumb-Crusted Smoky Pork Chops With Apple Glaze

Rated 4.5 stars by 2 readers

Author

Lior Lev Sercarz, from "Mastering Spice" by Lior Lev Sercarz

Servings/Yield

Image of Crumb-crusted Smoky Pork Chops With Apple Glaze

Ingredients

The Spice Blend

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.

Pork Chops

4 (1-inch-thick) boneless center-cut pork chops (1 3⁄4 pounds)
1/2 cup fine plain bread crumbs
Kosher salt
Extra-virgin olive oil
1 cup apple juice

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Directions

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.

Recipe Note

Make ahead

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.

Questions? Contact helen@laboiteny.com