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Oven Roasted Spiced Pork Chops

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Oven Roasted Spiced Pork Chops
2008-07-25 Main Dish
5 98

Pork chops are rubbed with spices, seared and then baked until tender. Serve on a bed of sauteed spinach with a tangy Oriental style sauce.

  • Servings: 4


2 Tbsp Spanish Paprika
2 Tbsp Cracked Black Pepper
2 tsp Kosher Salt
1 tsp Cumin
1 tsp Chopped Fresh Thyme
Pork Chops, cut 1 ¼"es thick
6 Tbsp Olive Oil, divided
¼ cup Flour
½ cup Chicken Broth
2 Tbsp Soy Sauce
2 Tbsp Ketchup
2 Tbsp Balsamic Vinegar
1 Tbsp Brown Sugar
1 tsp Cornstarch
1× 10 oz pkg Fresh Baby Spinach
Salt & Pepper To Taste
4 Tbsp Toasted Chopped Walnuts


Preheat oven to 425 degrees. In a small bowl, mix paprika, cracked black pepper, kosher salt, cumin and thyme. Brush both sides of pork chops with 2 tablespoons olive oil. Rub paprika mixture onto both sides of chops. Dust chops lightly with flour. Heat 2 tablespoons olive oil in a 12 inch oven proof skillet over medium high heat. Add chops and brown 2 minutes on each side. Place skillet in oven and roast 6-8 minutes, or until temperature of chops registers 150 degrees. Remove chops to a plate and tent with foil. In a medium bowl, combine chicken broth, soy sauce, ketchup, vinegar, brown sugar and cornstarch. Add to skillet, cooking and scraping up browned bits until sauce has thickened. Strain sauce into a bowl. To same skillet, add remaining 2 tablespoons olive oil. Add spinach and cook until wilted. Season to taste with salt and black pepper.

To serve, divide spinach among each of 4 plates. Top each with 1 pork chop. Spoon sauce over each. Garnish with 1 tablespoon chopped walnuts.

Helpful Tips:

These chops get even better if you rub spice paste over each, cover and refrigerate a few hours before proceeding with rest of recipe.