Best 7 Cumin Crusted Pork Cutlets Recipes

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Feast your taste buds on a culinary journey with our cumin-crusted pork cutlets, where succulent pork chops are enveloped in an aromatic blend of cumin, garlic, and paprika, then seared to perfection. This symphony of flavors is sure to tantalize your senses. Served alongside a refreshing tomato-cucumber salad, this dish offers a delightful balance of savory and tangy flavors.

For those seeking a vegetarian alternative, our quinoa-stuffed bell peppers are a colorful and nutritious choice. Bell peppers are filled with a flavorful quinoa mixture, topped with a creamy tomato sauce, and baked until tender. This hearty dish is a delightful blend of textures and flavors.

If you're looking for a lighter option, our pan-seared tilapia with lemon-butter sauce is a delightful treat. Delicate tilapia fillets are pan-seared until crispy on the outside and tender on the inside, then drizzled with a luscious lemon-butter sauce. Served over a bed of steamed vegetables, this dish is both flavorful and healthy.

And for those with a sweet tooth, our oven-baked apple pie is a classic dessert that never disappoints. Flaky pie crust encases tender apples tossed in a sweet and tangy filling, creating a heavenly aroma that will fill your kitchen. Served warm with a scoop of vanilla ice cream, this dessert is sure to satisfy your cravings.

Here are our top 7 tried and tested recipes!

CRISPY PORK CUTLETS



Crispy Pork Cutlets image

I hope you give this easy pork cutlet a delicious cream gravy. You can substitute veal, beef, turkey or chicken for the pork without missing a beat.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h5m

Yield 4

Number Of Ingredients 16

2 (1 1/4 pound) fully trimmed pork tenderloins, cut into 8 pieces
salt and freshly ground black pepper to taste
2 tablespoons all-purpose flour, or as needed
2 eggs, beaten
3 cups panko bread crumbs
2 tablespoons butter
⅓ cup diced dill pickles
1 jalapeno pepper, seeded and minced
1 bunch green onions, chopped, green tops reserved
1 pinch cayenne pepper, or to taste
1 ½ tablespoons all-purpose flour
1 ½ cups cold milk, or more as needed
1 teaspoon Worcestershire sauce, or to taste
¼ teaspoon freshly ground black pepper, or more to taste
½ cup vegetable oil for frying
salt to taste

Steps:

  • Place pork between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound pork with the smooth side of a meat mallet to a thickness of 1/2 inch.
  • Place pork pieces on a plate and season both sides generously with salt and black pepper. Sprinkle 2 tablespoons of flour over pork pieces, lightly coating both sides. Pour eggs over pork, turning to coat.
  • Transfer pork pieces to a bowl filled with panko bread crumbs. Press bread crumbs firmly into the meat on both sides. Transfer breaded cutlets to a clean plate, cover with plastic and refrigerate for 15 minutes.
  • Melt butter in a skillet over medium heat. Stir in pickles, jalapeno pepper, and green onions; cook and stir until onions have softened, about 3 minutes.
  • Sprinkle in 1 1/2 tablespoon flour. Cook and stir for 3 minutes.
  • Slowly stir in 2 to 3 tablespoons cold milk, whisking constantly. Stir in remaining milk, Worcestershire sauce, and black pepper. Simmer on low for 5 minutes. Taste and adjust seasoning.
  • Heat half the vegetable oil in a large skillet over medium-high heat. Add 4 breaded pork cutlets and cook until pork is not longer pink inside, and the crust is well-browned, 4 to 5 minutes per side. Transfer to plate lined with paper towels. Sprinkle with salt. Repeat with remaining vegetable oil and pork cutlets.

Nutrition Facts : Calories 748.3 calories, Carbohydrate 71.2 g, Cholesterol 273.7 mg, Fat 29.3 g, Fiber 1.9 g, Protein 66.8 g, SaturatedFat 11.6 g, Sodium 883.3 mg, Sugar 6.2 g

CORIANDER AND CUMIN RUBBED PORK CHOPS



Coriander and Cumin Rubbed Pork Chops image

Chops rubbed with a simple but flavorful spice and garlic mixture. For an even more potent result, toast and grind the spices yourself.

Provided by DARLA

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 25m

Yield 2

Number Of Ingredients 7

½ teaspoon salt
1 tablespoon ground cumin
1 tablespoon ground coriander
3 cloves garlic, minced
2 tablespoons olive oil, divided
2 boneless pork loin chops
ground black pepper to taste

Steps:

  • Mix the salt, cumin, coriander, garlic, and 1 tablespoon olive oil to form a paste. Season the pork chops with salt and pepper, and rub with the paste.
  • Heat the remaining olive oil in a skillet over medium heat, and cook the pork chops about 5 minutes on each side, to an internal temperature of 145 degrees F (63 degrees C).

Nutrition Facts : Calories 277.9 calories, Carbohydrate 4.8 g, Cholesterol 38.2 mg, Fat 22 g, Fiber 2.1 g, Protein 15.5 g, SaturatedFat 4.5 g, Sodium 615.3 mg, Sugar 0.1 g

PARMESAN-CRUSTED PORK LOIN CUTLETS



Parmesan-Crusted Pork Loin Cutlets image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 10

1 (12-ounce) pork loin
3 slices white bread or crusts from 8 slices
1/3 cup grated Parmesan cheese
Kosher salt and freshly ground black pepper
1/4 cup flour
1 large egg
1 tablespoon water
3 tablespoons vegetable oil
1 tablespoon butter
4 lemon wedges

Steps:

  • Cut the pork loin into 4 equally-portioned pork chops. Place each chop between 2 sheets of plastic wrap and pound with a meat mallet until the chop is about 1-inch thick.
  • Place the bread in a food processor and pulse into large breadcrumbs. Add the Parmesan cheese, salt, and pepper, and pulse a few more times. Transfer the crumb mixture to a shallow bowl.
  • Prepare a breading station: In a shallow bowl or plate, place the flour along with salt and pepper. In another shallow bowl, beat the egg with 1 tablespoon water, until the egg is no longer stringy, about 1 minute. Line up the flour, egg, and breadcrumbs in that order.
  • Heat a large saute pan over medium-high heat, and add the vegetable oil and butter. Dip the pork chops in the flour to dust lightly, shake off the excess flour, then dip in the egg and finally the crumbs. Cook the pork until golden brown and cooked through, 2 to 3 minutes per side. Once cooked, remove to a paper towel-lined plate to blot the excess oil. Season the cutlets with salt, and pepper and serve with lemon wedges.

CUMIN-CRUSTED MONSTER PORK CHOP WITH PEACH CHIPOTLE SALSA



Cumin-Crusted Monster Pork Chop with Peach Chipotle Salsa image

Provided by Chris Schlesinger

Categories     Citrus     Fruit     Herb     Onion     Pork     Backyard BBQ     Dinner     Peach     Pork Chop     Grill     Grill/Barbecue     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 (main course) servings

Number Of Ingredients 14

For salsa
3 ripe but firm peaches, unpeeled, pitted and cut into 1/4-inch dice
1/4 cup red onion, finely diced (about 1/2 small onion)
2 tablespoons canned chipotle chiles in adobo, minced
1/4 cup fresh lime juice
1/4 cup fresh cilantro, chopped
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
For pork chops
1/4 cup whole cumin seeds
6 pork rib chops, each about 1 1/2 inches thick (ask your butcher to cut them for you)
3 tablespoons olive oil
2 teaspoons kosher salt
1 1/2 teaspoons freshly coarse-ground black pepper

Steps:

  • Make salsa
  • In medium bowl, toss together all ingredients. Transfer to serving dish and set aside.
  • Prepare grill
  • If using charcoal grill, open bottom vents. Light charcoal. Leaving about 1/4 of grill free of charcoal, bank lit charcoal across rest of grill so coals are about 3 times higher on opposite side.
  • If using gas grill, open hood, light all burners, and set on high. Close hood and preheat 10 minutes.
  • While grill is heating, coat chops
  • Using electric spice grinder, pulse cumin seeds 2 to 3 times to crack. (Alternatively, place seeds on cutting board and crush lightly with small sauté pan, using gentle rocking motion.) Rub chops with oil, sprinkle with salt and pepper, and coat with cumin seeds, pressing firmly to adhere.
  • To cook chops using charcoal grill
  • Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds. Sear chops on lightly oiled grill rack directly over hottest part of coals, turning over once, until well browned, about 3 to 4 minutes per side. Move chops to coolest part of grill, then cover with inverted roasting pan and grill, turning over once, until thermometer inserted diagonally into center of each chop (avoid bone) registers 145°F, about 12 minutes total. Transfer chops to platter and let stand, loosely covered with foil, 5 minutes (temperature will rise to 150°F). Serve, passing salsa on side.
  • To cook chops using gas grill
  • When grill is preheated, sear chops on lightly oiled grill rack, turning over once, until well browned, about 3 to 4 minutes per side. Turn off 1 burner (middle burner if there are 3) and put chops above shut-off burner. Reduce heat on remaining burner(s) to moderate and grill pork, covered with lid, until thermometer inserted diagonally into center of each chop (avoid bone) registers 145°F, about 12 minutes total. Transfer chops to platter and let stand, loosely covered with foil, 5 minutes (temperature will rise to 150°F). Serve, passing salsa on side.

PARMESAN PORK CUTLETS



Parmesan Pork Cutlets image

The aroma of these cutlets as they cook makes my kids eager to come to the dinner table. The dish is easy to make, and my family loves it. -Julie Ahern, Waukegan, Illinois

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 8

1 pork tenderloin (1 pound)
1/3 cup all-purpose flour
2 large eggs, lightly beaten
1 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 teaspoon salt
1/4 cup olive oil
Lemon wedges

Steps:

  • Cut pork diagonally into 8 slices; pound each to 1/4-in. thickness. Place flour and eggs in separate shallow bowls. In another shallow bowl, combine the bread crumbs, cheese and salt. Dip pork in the flour, eggs, then bread crumb mixture., In a large skillet, heat oil over medium-high heat. Add pork, in batches, and cook until a thermometer reads 145°, 2-3 minutes on each side. Remove and keep warm. Serve with lemon wedges.

Nutrition Facts : Calories 376 calories, Fat 21g fat (5g saturated fat), Cholesterol 162mg cholesterol, Sodium 626mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein.

PORK CUTLETS WITH LEMON AND CAPERS



Pork Cutlets With Lemon and Capers image

Meat, breaded and fried, is a can't-lose dinner proposition from Milan to Texas and back. Here pork loin is pounded thin, dipped in flour and beaten egg, then coated in bread crumbs and shallow-fried until golden and crisp. A little messy to make? Yes, but less so than you'd think. Accompanied by a mixture of chopped parsley, lemon zest and capers and a sprinkling of chopped egg, it's an elegant weeknight splurge. But a wedge of lemon is all the garnish a well-fried cutlet really needs.

Provided by David Tanis

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 slices center cut pork loin, 1/2-inch thick and about 4 ounces each
Salt and pepper
1 1/2 cups soft bread crumbs, divided 1/2 cup flour
2 eggs, lightly beaten
1/2 cup roughly chopped parsley
Zest of 1 lemon
1 tablespoon capers, rinsed and roughly chopped
2 eggs, hard-cooked for 8 minutes, cooled and peeled
Olive oil, for frying
Lemon wedges

Steps:

  • With a meat mallet, pound pork slices to flatten slightly. Season on both sides with salt and pepper.
  • Sprinkle a baking sheet or platter with bread crumbs. Dust pork slices with flour on both sides, then soak in beaten egg for 2 minutes. Using a fork or tongs, remove pork slices one at a time from egg mixture and place on top of crumbs. Sprinkle tops of slices with more bread crumbs, then turn over and sprinkle again so each slice is well coated. (They may be prepared up to this point an hour ahead and refrigerated, uncovered.)
  • Mix together parsley, lemon zest and capers in a small bowl. Chop hard-cooked egg and set aside.
  • Pour olive oil to a depth of 1/2 inch in a large cast-iron skillet (or use two pans to avoid crowding). Turn heat to medium high. When oil looks wavy, carefully place cutlets in pan and fry for 2 minutes, until golden. (Reduce heat if necessary.) Turn and cook for 2 minutes on other side, then remove and drain on paper towel. Season fried cutlets lightly with salt and pepper.
  • Arrange cutlets on a warm platter. Sprinkle with parsley mixture, then with chopped egg. Serve immediately with lemon wedges.

Nutrition Facts : @context http, Calories 607, UnsaturatedFat 36 grams, Carbohydrate 11 grams, Fat 49 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 11 grams, Sodium 535 milligrams, Sugar 2 grams, TransFat 0 grams

CUMIN-BAKED PORK CHOPS



Cumin-Baked Pork Chops image

This fast, easy recipe for succulent pork chops came to The Times in 1997, part of a deep dive on cumin by the writer Molly O'Neill. It is simple to prepare and can be a delicious end to a long day. Using crushed cumin instead of ground will give the chops a bit of fresh texture, but if you don't have cumin seeds, feel free to substitute.

Provided by Molly O'Neill

Categories     dinner, easy, quick, times classics, main course

Time 25m

Yield 4 servings

Number Of Ingredients 6

4 8-ounce pork chops
1 teaspoon kosher salt
4 teaspoons grainy Dijon mustard
2 tablespoons crushed cumin seeds
1 teaspoon cracked black pepper
1 teaspoon canola oil

Steps:

  • Preheat the oven to 450 degrees. Sprinkle the pork chops on both sides with salt, then brush each side with mustard. Rub the cumin and pepper into the mustard.
  • Heat the oil in a large cast-iron skillet over high heat. Add the pork chops and brown for 2 minutes on each side. Put the skillet in the oven and bake until the chops are just cooked through, about 12 minutes. Divide among 4 plates and serve.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 10 grams, Carbohydrate 2 grams, Fat 17 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 5 grams, Sodium 550 milligrams, Sugar 0 grams, TransFat 0 grams

Tips:

  • Choose thin-cut pork cutlets: This will ensure that they cook evenly and quickly.
  • Use a flavorful breadcrumb mixture: The cumin, chili powder, and paprika in this recipe create a delicious crust on the pork cutlets.
  • Don't overcrowd the pan: When pan-frying the pork cutlets, make sure to leave enough space between them so that they can brown properly.
  • Cook the pork cutlets over medium heat: This will help to prevent them from overcooking and becoming dry.
  • Serve the pork cutlets immediately: They are best enjoyed hot and fresh out of the pan.

Conclusion:

These cumin-crusted pork cutlets are a quick and easy meal that is sure to please the whole family. They are flavorful, juicy, and perfectly crispy. Serve them with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.

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