epicurious
Chermoula Pork Chops With Labneh and Charred Shallots
Pork is a great, fatty (if you’re doing it right) canvas for just about any flavors, but especially this herbaceous, garlicky chermoula.
👥 4 Servings👤 Eden Grinshpan📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●food processor
- ●oven
- ●baking sheet
- ●pan
- ●skillet
📝 Preparation Steps
1
Make the Chermoula
2
Using a spice grinder or mortar and pestle, grind the coriander and cumin. (You could also buy ground spices if you need to.)
3
Rinse the preserved lemon. Scrape off and discard the pulp. Transfer the peel to a blender or food processor. Add the coriander, cumin, parsley, oil, garlic, Aleppo pepper, paprika, salt, and turmeric and blend until combined but still a little chunky. Store in a jar in the fridge for up to 1 week.
preserved lemon, store-bought or homemade1
4
Make the Pork Chops
5
Preheat the oven to 350°F.
6
On a baking sheet, toss together the shallots, 1 tablespoon of the olive oil, and a sprinkle of salt and pepper. Roast, tossing occasionally, until the shallots are jammy and fragrant, about ⏱️ 30 minutes. Remove from the oven but leave the oven on and increase the temperature to 450°F.
large shallots, halved lengthwise6
7
Generously season both sides of the pork chops with salt and pepper. Preheat a large ovenproof skillet or grill pan with the remaining 2 tablespoons olive oil over medium-high heat. Cook the pork chops until they are nicely charred on the outside but still juicy on the inside, 3 to ⏱️ 4 minutes per side. Finish in the oven for another ⏱️ 5 minutes.
8
Top each pork chop with a schmear of chermoula and a sprinkle of cilantro. Serve with the charred shallots and labneh.
large shallots, halved lengthwise6Labneh, store-bought or homemade, for serving
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