I recently re-made these Cumin Sage Rubbed Pork Chops, adding another chop for our 10 year old. He loves the cinnamon in the rub, but chooses to skip the onion sauce!
Earlier this week I was making something with cumin and was reminded how much I like the aroma, flavor and versatility of this spice. Need to do more with it, I thought. Then I remembered the pork chops I’d frozen when on sale last week, and I had the makings of an easy but very tasty feast–at a cost of about $10 for two of us. I served the pork chops with baked sweet potatoes and a mix of chard and arugula sautéed with garlic and red peppers. If you’re thinking about making the Cumin Sage Rubbed Pork Chops with Onion Sauce I’d encourage to replicate that full menu! We have also enjoy this recipe with Healthier Hoppin’ John and that is a good combination too.
Wine Pairing: The original pairing note for this recipe said “A fruity zin with a bit of pepper notes is the ideal pairing“. During our recent 2015 re-make of the the dish, we paired it with the 2013 Bedell First Crush Red, with favorable results. This wine is a blend of 60% Cabernet Franc and 40% Merlot. We had a chance to visit Bedell Cellars during a trip to Long Island a few years ago, so enjoying this bottle with dinner brought back good memories of that trip.Print
Cumin Sage Rubbed Pork Chops with Onion Sauce
Cumin sage rubbed pork chops topped with a quick, flavorful onion pan sauce.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 2 servings 1x
- Category: Main
- Cuisine: Fusion
- 2 tablespoon cumin
- 1 tablespoon dried sage
- ½ teaspoon cinnamon
- Salt & pepper to taste
- 2 thick pork chops
- 1 large onion, cut into thin slices with the grain of the onion
- 1 tablespoon canola or other oil
- 2 tablespoon ketchup
- 2 teaspoon chipotle in adobo sauce or 1 teaspoon chipotle powder
- 1 tablespoon butter
- 1 teaspoon of the rub, reserved
- 1 tablespoon cilantro
- 2 tablespoon red wine
- Pre-heat oven to 400 degrees.
- Make the rub by combining the cumin, sage, cinnamon, salt and pepper in a small bowl. Set aside a teaspoon of the rub for the sauce.
- Place the pork on a large cutting board and sprinkle the rub generously over one side of the pork to coat it, then press the rub into the meat. Turn the pork over and repeat on the other side. Let the pork with the rub stand for about 10 minutes prior to cooking.
- Coat an oven-proof skillet with olive oil spray and heat on medium. When the skillet is very hot, add the pork chops to sear. After about two minutes, turn the pork over to sear the other side for one minute, then move the skillet into the oven.
- Roast at 400 degrees for approximately 14 minutes. Cooking times vary based on oven and thickness of the meat. The chops are done when the meat is mostly white but still has a bit of pinkness in the center. Note the pork will continue to cook while you make the pan sauce. Place the cooked chops on a serving platter and tent with aluminum foil.
- Place the skillet with the meat juices onto the stovetop, on medium high heat. Add the canola oil, then stir in the onions. Cook until they begin to soften, about 5 minutes, stirring often.
- Lower heat, stir in the ketchup, chipotle and reserved teaspoon of rub. Cook for a few minutes to blend the flavors, then finish the sauce by adding the butter. Stir the butter until it melts, then your sauce is done. Plate the pork chops, cover them with a generous serving of the onion sauce. Enjoy!