Double cut pork chops are best when seared on the stove and finished in the oven: the searing gives them that wonderful brown crust, and finishing in the oven keeps them moist and tender. This spicy-sweet chutney is made with bottled harissa, a Moroccan red pepper and chili paste with smoky heat.
- Yield: 4 servings
All you need for this recipe and more...
For the Rub:
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 4 10-11 ounce bone-in rib pork chops, about 1 inch thick
For the Chutney:
- 1 tablespoon olive oil
- 1/4 cup red onion, finely chopped
- 2 teaspoons fresh ginger, minced
- 2 garlic cloves minced
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cinnamon
- 2/3 cup peach preserves
- 4 teaspoons harissa
- 1 tablespoon cider vinegar
- 1 cup fresh peaches, diced
- 1 tablespoon fresh lemon juice
- 1/4 tablespoon salt
- Preheat the oven to 400°F.
- For the rub, combine the cumin, garlic powder, paprika, salt and pepper in a small bowl. Rub the mixture over both sides of the pork chops. Heat 1 teaspoon of the oil in a nonstick skillet over medium heat. Add 2 of the pork chops and cook, turning once, until browned, 4-6 minutes. Transfer to a nonstick baking sheet. Repeat with remaining 1 teaspoon oil and chops. Place the baking sheet in the center of the oven and roast until an instant read thermometer inserted into the thickest portion of the chops registers 145°F, about 10-12 minutes. Remove from the oven and let rest 3 minutes.
- Meanwhile, make the chutney: Heat the oil in an 8-inch nonstick skillet over medium. Add the onion, ginger and garlic