I think pork chops are like a blank canvas. They can be as boring or as exciting as you make them. I’m always looking for new ways to make pork chops. I think it’s just because I can easily get stuck in a chicken and steak rut and need some inspiration.
KB has always liked my corn and avocado salsa that I make about 1,000 different ways, depending on what I have on hand. So the other day, I decided to make some cumin spiced pork chops to serve with a corn and avocado salsa for a little Mexican inspired meal. It turned out fantastic!
Start by seasoning your flour in a bowl – add cumin, cayenne pepper and salt.
Sprinkle pork chops with pepper.
Dredge pork chops in flour. I used boneless pork loin chops.
Sear in an oven-safe frying pan with olive oil.
On both sides. Place into a 375 degree oven to finish cooking. About 5-7 minutes, do not overcook.
Serve with corn and avocado salsa (For this one, I just added diced avocado and corn to a bowl with a squeeze of lime). Enjoy!
4 boneless pork loin chops
2 Tablespoons olive oil
1 cup flour
2 teaspoons cumin
1 teaspoon cayenne pepper
1 teaspoon salt
sprinkle of pepper
corn and avocado salsa
1 ripe avocado
1 cup corn
squeeze of lime
In a bowl, add flour, salt, cumin and cayenne pepper. Mix thoroughly. Sprinkle pork chops with pepper. Dredge both sides in flour. Sear both sides in a hot oven proof frying pan with olive oil. Finish in a 375 degree oven for about 5-7 minutes until pork is cooked to your liking. Do not overcook. Serve with corn and avocado salsa.