This dish is my way of reminding myself that pork is out there in the world and I don’t eat enough of it. It’s more of a quick whip-up than other meaty cuts like lamb leg, and it’s not as big of a commitment in terms of increasing when needing to feed 6-plus people. Plus it’s such a great, fatty (if you’re doing it right) canvas for just about any flavors, but especially this herbaceous chermoula.

　　This recipe was excerpted from ‘Eating Out Loud by Eden Grinshpan. Buy the full book on Amazon.

　　All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

　　

What you’ll need

　　Chevron

　　Chevron

　　Coriander Seeds

　　$9 At Burlap and Barrel

　　Aleppo Pepper

　　$8 At Spicewalla

　　9-Inch Cast-Iron Skillet

　　$30 At Amazon

　　

Ingredients

Serves 4

　　

For the Chermoula

2 tsp. coriander seeds, toasted in a dry pan until fragrant

　　2 tsp. cumin seeds, toasted in a dry pan until fragrant

　　1 preserved lemon, store-bought or homemade

　　1 cup fresh flat-leaf parsley leaves

　　¾ cup extra-virgin olive oil

　　4 garlic cloves, peeled but left whole

　　2 tsp. Aleppo pepper or red chile flakes

　　1 tsp. sweet paprika

　　1 tsp. kosher salt

　　½ tsp. ground turmeric

　　

For the Pork Chops

6 large shallots, halved lengthwise

　　3 Tbsp. extra-virgin olive oil

　　Kosher salt and freshly ground black pepper

　　4 bone-in pork chops, about 1 inch thick

　　¼ cup Chermoula

　　Chopped fresh cilantro, for serving

　　Labneh, store-bought or homemade, for serving

　　

Make the Chermoula

Step 1

Using a spice grinder or mortar and pestle, grind the coriander and cumin. (You could also buy ground spices if you need to.)

　　

Step 2

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.

　　

Make the Pork Chops

Step 3

Preheat the oven to 350°F.

　　

Step 4

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.

　　

Step 5

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.

　　

Step 6

Top each pork chop with a schmear of chermoula and a sprinkle of cilantro. Serve with the charred shallots and labneh.

　　Excerpted from Eating Out Loud: Bold Middle Eastern Flavors for All Day, Every Day by Eden Grinshpan. Copyright © 2020 by Eden Grinshpan with Rachel Holtzman. Published by Clarkson Potter, an imprint of Penguin Random House. Reprinted by permission. Get the book from Penguin Random House, Amazon, or Bookshop.