Coriander- and Cumin-Rubbed Pork Chops

I think it is a very easy recipe.

For a variety of reasons, I don’t fix fried foods. I thought the seasoning was simple and I had what was needed in my spice drawer. I did use half the salt as others commented it seemed salty. I dried 2 large center cut chops. Added the olive oil to all sides of the meat, then thoroughly coated with the rub. Let these sit in the frig for several hours. I baked using convection oven on 350. They looked great and were very moist. After so many wonderful reviews I was disappointed that there was no WOW. My husband who is not at all fussy said it was just ok and other recipes I have for chops are better.

For the amount of spice that is required for this recipe I was surprised by how unexciting it was. I’m always looking for new ideas and experimenting, I thought this one was promising. It was terrible, but it didn’t have any “wow” factor to it, either.

I was a little short on cumin, and wished I’d had more of that. I’d actually change it to a little more cumin that coriander….but this is still a really great pork flavoring. I made 4 small ‘chops’ with it. Delicious. one other hint…used commercially minced garlic if you can’t get it really, really tiny. My larger ‘minces’ didn’t stick to the meat well.

Left out salt and added a bit of lime juice, but everything else was the same.

I had not used coriander before so when I saw this recipe, I thought I’d give it a try. I followed the recipe as written and it turned out great. Everyone in my house loved it. It was so quick and easy to make, I’ll definitely be making this again.

Excellent flavors! This rub will be a standard in my kitchen from now on. If I ever get the chance to toast and grind my own spices, this is the recipe/rub I’d start with.

Absolutely delicious rub. So much flavor, juiciness, and tender. Also, so simple. My husband, who is not a big pork fan, loved it also.

Awful. I made three, chockingly ate one, and threw the other two away.

Didn’t have coriander but the recipe is perfect — easy and delicious.

This was simple and delicious. I did omit the salt and pepper, and didn’t use oil in the rub (just minced garlic, cumin, and coriander), but it came out great. Served with cornbread dressing and applesauce. Will be making again.

Loved it. Added sauteed apple. ??????

Followed the recipe, it didn’t turn out with much flavor at all.

We thought the flavor was good on these chops, but after following the recipe to a “t”, we felt they were a little on the dry side. I think I will try adding some liquid (dry white wine) to the pan next time. Thanks for sharing your recipe!

Quick, easy, tastes great, will try again

Made this exactly like the recipe says, and we love it. I have served this multiple times.

I could’t believe how good these pork chops were! However I made on change. I marinated the pork in blackstrap molasses for several hours to moisten the meat. When I was ready to cook I wiped off most of the molasses, then rubbed in the spices and followed the recipe, cooking the chops to medium-rare (internal temperature of 145 degrees F). The pork chops came out tender and moist with a great spiced flavor. I just wonder if I got a special cut of meat. Usually my pan fried pork chops turn out a bit too dry. Maybe it was the molasses that made the difference.

Won’t bother again because the spices tasted grainy on the pork we thought. Since we don’t usually fry our meats we put it on the grill which I think helped it.

It was quick to prepare and a pleasant change of spices. I don’t know that I would make it often.

This is delicious with lots of flavor but as we are Cumin addicts, we triple the spice mix. My mouth is watering just thinking about it.

Will not make this again. Neither my husband or I liked it. Had to scrape all the spices off the meat.