North African Pork Chops

Ingredients:

¼ cup bottles roasted red bell pepper
3 Tbsp EVOO
3 Tbsp lemon juice, divided
¾ tsp kosher salt, divided
1 ½ tsp ground cumin, divided
¼ tsp ground coriander
2 garlic cloves
1 cup plain Greek yogurt
¼ cup chopped fresh mint
4 pork chops

Directions:

Place roasted bell pepper, 2 tbsp EVOO, 2 Tbsp lemon juice, ¼ tsp salt, ½ tsp cumin, coriander and garlic in a food processor, process until smooth. Put aside.
Preheat oven to 425°
Combine yogurt, mint, 1 tbsp lemon juice and 1 tsp cumin
Heat a large Cast Iron skillet (Or one that goes from stove top to oven) over med high heat. Add 1 Tbsp EVOO and swirl to coat bottom of skillet. Sprinkle pork with ½ tsp salt. Add pork to pan; cook 8 min, browning on all sides. Pour Red pepper sauce to pan, turning pork to cover with sauce. Place pan in oven for 12 min or until thermometer registers 145°. Remove from oven and let rest for 5 min. Serve with yogurt sauce.

If you want more of a Spice to your sauce add 1 tbsp Sambal Oelek (ground Chile paste) to the red bell pepper sauce.

Pairing: Tempranillo, Pinotage or African Red Blend

North African Pork Chops

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