Recipe information
Yield
4 Servings
Ingredients
1
tablespoon ground Aleppo pepper*
1
tablespoon Hungarian sweet paprika
2
teaspoons coarse kosher salt
2
teaspoons whole Malabar black peppercorns, freshly ground**
1
teaspoon chopped fresh sage
4
kurobuta/Berkshire bone-in rib pork chops (1 1/4 to 1 1/2 inches thick; 10 to 12 ounces each)
5
tablespoons olive oil, divided
1
/3 cup all purpose flour
Braised Bacon, Pomegranate, and Pine Nut Relish (click for recipe)
Need to make a substitution?
Preparation
Step 1
Mix Aleppo pepper, paprika, coarse salt, ground Malabar pepper, and fresh sage in small bowl. Brush pork on both sides with 2 tablespoons oil. Sprinkle generously with all of spice mixture; press to adhere. Spread flour on plate. Dredge pork in flour; shake off excess.
Step 2
Heat 3 tablespoons oil in large ovenproof skillet over medium-high heat. Add pork and cook until brown, 3 minutes per side. Transfer skillet to oven and bake until instant-read thermometer inserted into center of pork registers 145°F, about 10 minutes.
Step 3
Serve pork with Braised Bacon, Pomegranate, and Pine Nut Relish.