An easy single-serving recipe for Cumin Pork Chops
1 pork chop – season with salt & pepper
1/4 onion – peel & slice thinly
80g button mushrooms – slice thinly
3g fresh thyme – chop leaves finely
1/4 clove garlic – peel, grate finely & chop
1/4 tsp cumin seeds
1/4 cauliflower – grate finely
1/4 tsp chilli flakes (optional)
3g fresh dill – chop leaves roughly
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)
Preparation: Prepare all ingredients as indicated above.
Pork chop: Place a dry pan on medium-high heat. Cut perpendicular slits (about 2cm apart) all the way along the fatty edge of the chop to prevent it from curling up in the pan and rub both sides with olive oil. When the pan is hot, add the chop and sear for 3-4 minutes a side. Hold the chop on its fat edge for 1 minute to crisp it up. Remove, set aside and keep warm.
Cauli-mushroom mix: Place a pan on medium-high heat with a drizzle of olive oil. Add the onion with a pinch of salt and cook for 5 minutes until golden and softened. Remove and set aside. Using the same pan on medium-high heat, add a drizzle of olive oil and a knob of butter. Add the mushrooms (in batches, so you don’t overcrowd the pan) and cook for 5-6 minutes until golden. In the last couple of minutes, add the thyme, garlic and cumin seeds, then mix in the onion and cauliflower. Sauté for 4-5 minutes until the cauliflower is cooked. Add the chilli flakes (if you like a little spice) and season with salt and pepper.
Serve the pork chop with the cauli-mushroom mix and top with fresh dill.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.