 | | Directions |
- Trim off excess fat from chops; cut fat into several small pieces and put into skillet over medium heat for 3 - 4 minutes to grease skillet. If there is no excess fat, heat 2 teaspoons cooking oil in skillet.
- While skillet heats, salt and pepper chops lightly. Coarsely crush coriander seeds with mortar and pestle, or by putting in a plastic bag and tapping with a heavy object. Press crushed coriander firmly into one side of each chop.
- Put chops in hot pan, coriander side down, and cook without moving meat for 4 - 5 minutes. Turn and cook until chops are barely pink when pierced, another 4-5 minutes for 1" chops, less for thinner ones. Don't overcook or they will be dry and tasteless.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Container: heavy skillet
Servings: 2
|  | | Ingredients | | - | | 2 pork chops, about 1 |
| - | | 2 teaspoons cooking oil, if needed |
| - | | 1 tablespoon whole coriander seeds |
| - | | salt and pepper to taste |
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