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Preptime: 10 min.Cooktime: 15 min.
Carbs: 38g
Fat: 8g
Fiber: 1g
Protein: 20g
Satfat: 2g
Sodium: 393mg
For the spice rub:
2 tablespoons ground cumin
4 teaspoons ground coriander seeds
2 teaspoons ground cinnamon
2 teaspoons ground black peppercorns
2 tablespoons ground red pepper, like dried ancho chili
For the pork chops:
8 boneless, center cut pork chops, about 3 ounces each
2 tablespoons grapeseed or vegetable oil
sea salt to taste
For the peach-serrano glaze:
8 ounces low-sodium chicken stock
10 ounces peach preserves
1 clove garlic, crushed into paste with 1 teaspoon salt
1 serrano chili pepper, minced with seeds (remove seeds for a milder glaze)
1 tablespoon chopped green onion
1 tablespoon chopped, fresh cilantro
juice of 1 lime
Directions:
For the pork spice rub:
1. Combine the spices together in a bowl. Salt the pork chops on both sides. Coat each pork chop with the spice rub, patting each side to cover. Set aside for flavors to blend.
For the peach-serrano glaze:
1. Combine the chicken stock and peach preserves in a saucepan over high heat. Once it comes to a boil, add the garlic paste and reduce by half. The mixture will coat the back of a spoon. Add the serrano chili pepper, green onion, cilantro and lime juice. Stir and set aside.
2. Heat the oil in an ovenproof saute pan and sear the pork chops on both sides. Place the pan in a 350°F oven for 3 to 5 minutes for medium. Remove from the oven and place the pork chops on plates. Spoon the peach-serrano glaze over and around the chops.
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