Coriander-Rubbed Pork Chops with Fennel-Plum Salad

Coriander-Rubbed Pork Chops with Fennel-Plum Salad

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From: EatingWell Magazine, June 2019

This grilled pork chop recipe is an elegant and healthy dinner that takes just 30 minutes to make, so it's great for weeknights. Toasting and grinding whole spices ensures you get the freshest, most robust flavors for the pork spice rub.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • ½ teaspoon whole white peppercorns
  • 4 tablespoons toasted sesame oil, divided
  • 2 teaspoons honey
  • ¾ teaspoon salt, divided
  • 4 thin-cut bone-in pork chops (about 1½ pounds total)
  • ¼ cup rice vinegar
  • 2 scallions, sliced
  • 2 teaspoons grated fresh ginger
  • 1 large fennel bulb, with fronds
  • 3 medium plums

Preparation

  • Prep

  • Ready In

  1. Preheat grill to medium-high.
  2. Toast coriander seeds, cumin seeds and peppercorns in a small dry skillet over medium heat until fragrant, about 1 minute. Coarsely grind in a spice grinder or with a mortar and pestle. Transfer to a small bowl and stir in 2 tablespoons oil, honey and ½ teaspoon salt.
  3. Coat one side of pork chops with half the coriander mixture and let stand at room temperature for 10 minutes.
  4. Meanwhile, combine vinegar, scallions and ginger with the remaining 2 tablespoons oil and ¼ teaspoon salt in a large bowl. Chop 2 tablespoons fennel fronds and add to the bowl. Halve, core and thinly slice the fennel. Cut plums into ¼-inch wedges. Add the fennel and plums to the bowl and toss with the dressing.
  5. Oil the grill rack. Grill the pork chops seasoned-side up for 2 minutes. Turn and brush with the remaining coriander mixture. Grill until an instant-read thermometer inserted in the thickest part without touching bone registers 145°F, about 2 minutes more. Serve the pork chops with the slaw.

Nutrition information

  • Serving size: 1 pork chop & 1½ cups slaw
  • Per serving: 350 calories; 21 g fat(4 g sat); 3 g fiber; 17 g carbohydrates; 25 g protein; 23 mcg folate; 75 mg cholesterol; 12 g sugars; 3 g added sugars; 816 IU vitamin A; 13 mg vitamin C; 69 mg calcium; 2 mg iron; 699 mg sodium; 685 mg potassium
  • Nutrition Bonus: Vitamin C (22% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 3½ lean protein, 2½ fat, 1 vegetable, ½ fruit

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