Coriander Pepper Chops Food

CORIANDER PEPPER PORK CHOPS

Steps:

• 1. Mix together the garlic, brown sugar, soy saucer, pepper, and coriander in a small bowl. Using a sturdy fork or a needle tenderizer, poke holes all over in the meat part of the chops and place them in a baking dish in one layer. Pour the marinade over the top of the chops and flip them to coat. Marinate for 30 minutes to overnight, flipping the chops occasionally.
• 2. Remove the chops from the baking dish and discard the marinade.
• 3. Heat a large non stick pan to medium high heat with a splash of olive oil, once heated, place the chops in (cooking in batches).
• 4. Fry for 4-5 minutes each side, the juices should run clear to indicate cooked through. Remove from the pan and cover with foil, let rest for 10 minutes to allow the juices to soak back into the chops.
• 5. Serve the chops with a baked potato and salad or sides of your choice.

CORIANDER-PEPPER CHOPS

Steps:

• Combine all ingredients except pork chops.
• Place chops in a shallow dish and pour marinade over. Let marinate 30 minute.
• Prepare med-hot coals in grill bed. Remove pork from marinade, discarding marinade and grill chops for 7-8 mins, turning once -- or broil chops 3-4 inches from heat sourcg, 7-8 min, turning once.

CORIANDER-AND-CHILE-RUBBED LAMB CHOPS

Steps:

• Divide lemon juice and garlic between 2 sealable plastic bags and put 6 tied chops in each bag, shaking to distribute marinade. Marinate 20 minutes. Grind coriander and red pepper flakes with a mortar and pestle or in an electric coffee/spice grinder, then pour onto a plate. Pat chops dry and season well with salt. Dip both sides of each chop into spice mixture to coat.
• Preheat oven to 450°F. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chops, 4 at a time, until browned on all sides (add more oil to skillet for each batch). Transfer chops to a large shallow (1-inch-deep) baking pan as browned.
• When all chops are browned, roast in middle of oven 10 minutes for medium-rare. Remove string before serving.

PEPPERED PORK CHOPS

Steps:

• Brush fresh peaches with lemon to prevent darkening and keep refrigerated.
• Combine garlic, coriander, pepper, brown sugar and soy sauce.
• Place chops on shallow rimmed plate or pan and brush both sides with the mixture.
• Cover and marinate at least 30 min (can be refrigerated overnight).
• Grill chops over moderately hot coals, preferrably in a covered BBQ for 10-12 min per side, or until cooked thru.
• 5 minutes before chops are done, place peach halves on grill, brush with butter.
• Top each chop with one peach half, sprinkle with chopped parsley and serve.

CORIANDER AND CUMIN RUBBED PORK CHOPS

Steps:

• Mix the salt, cumin, coriander, garlic, and 1 tablespoon olive oil to form a paste. Season the pork chops with salt and pepper, and rub with the paste.
• Heat the remaining olive oil in a skillet over medium heat, and cook the pork chops about 5 minutes on each side, to an internal temperature of 145 degrees F (63 degrees C).

PORK CHOPS CORIANDER-CUMIN SPICE RUB

Steps:

• Combine cumin, coriander, garlic, and 1 tablespoon oil. Pat pork chops dry and season with salt and pepper. Rub spice mixture on both sides of chops.
• Heat remaining tablespoon oil in a large heavy skillet over moderate heat until hot but not smoking, then cook chops until just cooked through, 5 to 7 minutes on each side.
• Serve pork chops sprinkled with cilantro and garnish with lime wedges.

CORIANDER LAMB CHOPS

Steps:

• Preheat broiler.
• With a mortar and pestle or in an electric coffee/spice grinder grind coriander seeds. Mince garlic and mash to paste with salt. In a bowl stir together coriander, garlic paste, and oil and rub onto chops.
• Arrange chops on rack of a broiler pan and broil 3 inches from heat 3 minutes on each side for medium-rare.