Here's the secret to pan-fried pork chops with a perfect crust.
ingredient
- 1 cup sour cream
- 1 fresh habanero chile, seeded and minced
- 1 garlic clove, grated
- 3/4 teaspoon kosher salt
- 1/2 teaspoon grated lime zest plus 1 teaspoon fresh lime juice (from 1 lime)
- 1 1/2 tablespoons coriander seeds
- 2 teaspoons peppercorns
- 2 packages sazón (such as Goya)
- 3/4 teaspoon kosher salt
- 4 (1-inch-thick) bone-in pork chops (about 9 ounces each)
- 1/4 cup canola oil, divided
- Lime wedges, for serving
Habanero-Lime Crema
Spice-Crusted Pork Chops
Directions
- Stir together sour cream, habanero, garlic, salt, and lime zest and juice in a small bowl. Cover and refrigerate until ready to use.
- Combine coriander seeds, black peppercorns, sazón, and salt in a mortar, and coarsely crush using a pestle. Sprinkle spice mix over pork chops, pressing to adhere. Set a wire rack inside a rimmed baking sheet. Transfer pork chops to rack, and refrigerate, uncovered, 30 minutes or up to 24 hours.
- Heat 2 tablespoons oil in a large cast-iron skillet over medium-high. Place 2 pork chops in skillet, and cook until golden brown and a thermometer inserted in thickest portion of pork registers 135°F, 4 to 5 minutes per side. Transfer to a serving plate. Wipe skillet clean. Repeat process with remaining 2 tablespoons oil and remaining 2 pork chops. Allow pork chops to rest 5 minutes before serving with habanero-lime crema and lime wedges.
Related Recipes
