Tajin Seared Pork Chops
This Mexican Blend of chili peppers, lime and sea salt was the perfect one to celebrate Cinco de Mayo, along with Green Chili Polenta or Grits and Sautéed Blue Oyster Mushrooms!
Tajin Seared Pork Chops
Tajin is so versatile. It’s great on fruit, vegetables and for cooking. Cooking time will depend on how thick your chops are and your cooking preference.
Equipment
- 2 bone in pork chops
- 1 tsp. Tajin Spice Blend
- ¼ tsp. pepper
- 2 TBSP olive oil, divided
Ingredients
- 2 bone in pork chops
- 1 tsp. Tajin Spice Blend
- ¼ tsp. pepper
- 2 TBSP olive oil divided
Instructions
- Pre heat oven or grill to 400.
- Rub both sides of pork chops with 1 TBSP olive oil. Sprinkle then massage the Tajin into the meat, both sides.
- If using the oven, heat the remaining TBSP oil in a medium skillet. When skillet is very hot, sear on both sides until lightly brown, about 2 minutes per side.
- Place skillet in oven and cook for 10 – 12 minutes. Check pork chops to determine how far along they are cooked and to your liking.
- If using a grill heat the grill and sear pork chops over direct heat on each side until lightly browned.
- Move pork chops to indirect heat on the grill and check after 10 – 12 minutes.
- Let rest a couple minutes before cutting into them.
Notes
Because the Green Chili Polenta brought some heat and the Sautéed Blue Oyster Mushrooms brought the earthiness, a fuller bodied wine worked best with this meal.
If serving the pork chops with mashed potatoes the wine selection would be very different.
We’ve paired:
- Luca Old Vine Malbec 2020 from Argentina
- Michael David Winery Petite Syrah ($25.00)