Relish recipe that was very good. There needed to be more of the cumin, garlic, salt, pepper mixture that goes on the outside of the pork, as the finished pork had no cumin flavor at all. So if you try it, I would recommend doubling the cumin and garlic amounts below. I was worried that the garlic on the outside of the pork would burn, and it does get very brown, but it doesn't taste burnt. Additionally, the pork chops we buy are always so thick, that this time we just bought one and sliced it in half. Saves money, reduces waste, and is better for us as we really don't need to eat that much meat!
The avocado salsa was delicious with the pork, although I went a little crazy with the lemon juice, so that ended up overpowering the other flavors. The green beans with caramelized shallots are nothing to write home about. MM and I agreed that they were missing something. They were just boring.
One convenient thing about this pork and green bean paring is that the pork, green beans and shallots all take about the same time to cook, so if you get everything in place and start all three components at the same time, they will all be ready at the same time.
Cumin Pork Chops with Avocado Salsa
Adapted from Relish
2 boneless pork chops (or one thick chop sliced in two)
1/2 tablespoon ground cumin
1/2 teaspoon garlic, minced
Coarse salt and freshly ground black pepper
1/2 tablespoon canola oil
1/4 cup chunky salsa
1 green onion, roughly chopped
1/2 tablespoon cilantro
1 tablespoon lemon juice
1/2 avocado, diced
1. In a small bowl, combine cumin, garlic, salt and pepper. Sprinkle rub all over pork with your fingers.
2. In a large nonstick skillet, heat the oil over medium-high heat. Cook pork chops until the juices run clear, about 4-6 minutes per side.
3. Meanwhile, in a blender or food processor (aka MM's nemesis), pulse salsa, onion, cilantro and lemon juice. In a medium bowl, combine the salsa mixture and avocado. Mix well. Chill until ready to serve.
4. Serve the pork chops with the avocado salsa on the side.
Green Beans with Caramelized Shallots
1 1/2 tablespoons butter
2 shallots, peeled and cut into rings
1/2 pound green beans, trimmed
Coarse salt and freshly ground black pepper, to taste
1. In a medium skillet, melt the butter over medium heat. Add the shallots, cover and reduce heat to medium low. Cook, stirring occasionally, until golden brown, about 5 minutes.
2. Meanwhile, in a large pot of boiling salted water, cook green beans until crisp-tender, about 4-6 minutes. Drain and divide among dinner plates. Top with caramelized shallots and salt and pepper to taste.