Lean pork requires some flavor-boosting strategies, on the stovetop and off. First, these chops get a simple coarse rub of coriander, salt, and pepper; then, they’re quickly sautéed for browning and finished with a flavorful, nuanced sauce.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I enjoyed these pork chops. I used the end of my heavy wood rolling pin to really crush the coriander . The chops were juicy and very flavorful. I did not even make the sauce. I added spinach to the garnish and served it over a bed of creamy mashed potatoes. This recipe is a keeper.
This was--not great. I made it as written, except for using boneless chops. I like coriander, but the flavor was very, very strong. It overwhelmed all the other seasonings. My daughter disliked the "birdseed" texture of the coriander coating. I wondered about the 1 tblsp of salt (it seemed like a lot) but added the full amount anyway. The juice that came out of the chops during the stand time was VERY salty. I won't be making this again.Additional note, next day: These are good cold, if the coating is brushed off. I was glad to be able to salvage those nice thick chops by slicing them thin for sandwiches.
I wasn't thrilled with this one. That's rare for any Fine Cooking recipe, but this just didn't do it for me. The flavor just didn't pop like I hoped it would - maybe some heat would help. I also added carrots to the vegetables, and they were fine, but overall this dish just didn't jazz me.
I've prepared this recipe 3 times, and each time it was a hit.It is so easy to prepare, and very tasty. The first time, I made it exactly as the recipe states. The next time, I was out of sherry, and used port, for the sauce. I was out of oj concentrate, and boiled 1/4 cup oj until reduced to 1 tbs. Both substitutions worked fine. The last time I prepared this, I added shredded carrots and jicama to the garnish, and I doubled the amount of sherry. It is important you use thick cut chops, otherwise they will dry out. This recipe has already become a staple at our house.
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?