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. Source: EatingWell Magazine, May/June 2018

Breana Killeen



  • 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; 12.6 g total fat; 3.9 g saturated fat; 83 mg cholesterol; 576 mg sodium. 555 mg potassium; 13 g carbohydrates; 2.4 g fiber; 10 g sugar; 26.6 g protein; 1506 IU vitamin a iu; 8 mg vitamin c; 12 mcg folate; 104 mg calcium; 2 mg iron; 41 mg magnesium; 3 g added sugar;

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