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.
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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.
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