Double cut pork chops are best when seared on the stove and finished in the oven: the searing gives them that wonderful brown crust, and finishing in the oven keeps them moist and tender. This spicy-sweet chutney is made with bottled harissa, a Morrocan red pepper and chili paste with smoky heat.
- 1 teaspoon ground cumiin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 (10-11 ounce) bone-in rib pork chops, 1-inch thick
- 2 teaspoons olive oil
- 1 tablespoon olive oil
- 1/4 cup red onion, finely chopped
- 2 teaspoons fresh ginger, minced
- 2 garlic cloves, minced
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cinnamon
- 2/3 cup peach preserves
- 4 teaspoons harissa
- 1 tablespoon cider vinegar
- 1 cup fresh peaches, diced
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- Preheat the oven to 400°F.
- For the rub: Combine the cumin, garlic powder, paprika, salt and pepper in a small bowl. Rub the mixture over both sides of the pork chops. Heat 1 teaspoon of the oil in an Anolon Nouvelle Copper 10-Inch Nonstick Skillet over medium heat. Add 2 of the pork chops and cook, turning once, until browned, 4-6 minutes. Transfer to a nonstick baking sheet. Repeat with remaining 1 teaspoon oil and chops. Place the baking sheet in the center of the oven and roast until an instant read thermometer inserted into the thickest portion of the chops registers 145°F, about 10-12 minutes. Remove from the oven and let rest 3 minutes.
- Make the chutney: Heat the oil in an 8-inch nonstick skillet over medium. Add the onion, ginger and garlic; cook, stirring occasionally, until slightly softened, 2-4 minutes. Add the allspice and cinnamon; cook 30 seconds. Stir in the preserves, harissa and vinegar; bring to a simmer and cook until very slightly thickened, 2-3 minutes. Remove from the heat and stir in the peaches, lemon juice and salt. Serve over pork chops.