Toasting and grinding your own spices for a flavorful rub is the quickest, easiest way to build surefire flavor in this easy pork chop recipe. Serve with a simple tossed salad and some roasted sweet potatoes to round out the meal.

Breana Killeen
Source: EatingWell Magazine, May/June 2018




Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • Toast coriander and fennel seeds in a small dry skillet over medium heat until fragrant, about 1 minute. Coarsely grind in a spice grinder or mortar and pestle. Transfer to a small bowl and stir in oil, brown sugar, salt and pepper. Coat both sides of pork chops with the mixture.

  • Oil the grill rack. Grill the pork chops until an instant-read thermometer inserted into the thickest part without touching bone registers 145 degrees F, 2 to 3 minutes per side. Grill apricots (or nectarines) on the coolest part of the grill, turning occasionally, until tender, about 4 minutes total. Transfer the pork chops and fruit to a serving dish and let rest for 5 minutes. Serve topped with feta and mint.

Nutrition Facts

272 calories; protein 26.6g 53% DV; carbohydrates 13g 4% DV; exchange other carbs 1; dietary fiber 2.4g 10% DV; sugars 10.1g; fat 12.6g 19% DV; saturated fat 3.9g 19% DV; cholesterol 83.4mg 28% DV; vitamin a iu 1506.2IU 30% DV; vitamin c 7.8mg 13% DV; folate 12.4mcg 3% DV; calcium 104.3mg 10% DV; iron 1.8mg 10% DV; magnesium 41.4mg 15% DV; potassium 554.9mg 16% DV; sodium 575.8mg 23% DV; added sugar 3g.

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Rating: 5 stars
Used thick pork loin chops. Substituted red wine for vinegar. Used black truffle olive oil. Exceptionally tasty. Licked the plate when we were done. Made with Eating Well Roasted Beets with Caraway & Creme Faiche. Read More