Recipes

Dukkah-crusted Pork Chops with Watermelon Salad

Serves 4

| Prep Time: 15 mins

| Cook Time: 20 mins

| Total Time: 35 mins

You may need: Egyptian Dukkah

Discover The Recipe

Spice markets abound in Cairo, displaying heaps of fragrant and colorful spices. With our Egyptian Dukkah spice blend, you can bring the exotic flavors of North Africa straight to your dinner table. This versatile blend features a harmonious blend of sesame seeds, cumin, and coriander, that offers a delightful crunch and a rich, nutty flavor with every bite. Our blend is crafted with a nut-free base, that allows for customization with your choice of customary crushed nuts—perfect for tailoring to dietary preferences. The term 'dukkah' itself is derived from the Arabic word meaning "to pound," reflecting the traditional method of grinding its ingredients into a coarse or paste-like consistency using a mortar and pestle. This ancient blend has adorned dishes from yogurt dips and hummus to pizzas and serves as a perfect rub for grilled meats, fresh fish, and roasted lamb.

In our recipe for Dukkah-crusted Pork Chops with Watermelon Salad, the Dukkah serves as a flavorful crust for tender, juicy pork chops. The spice blend adds a satisfying crunch and imparts a warm, earthy depth that perfectly complements the succulent pork. Our chefs pair this dish with a refreshing watermelon salad, bursting with juicy sweetness and tangy, salty notes from lemon and feta cheese. This dish is a feast for your senses with inviting aromas. For our friends that don’t eat pork, try this blend with lamb chops or pan-seared fish.

Ingredients

Watermelon Salad:
2 cups watermelon, diced
½ shallot, finely diced
¼ cup feta cheese, crumbled
A handful of fresh mint leaves, torn or roughly chopped
1 small lemon, juiced
A pinch of salt
Dukkah-crusted Pork Chops:
4 boneless pork chops about 1- 1 ¼ inch thick
1 tsp salt
1 Tbsp olive oil
1 Tbsp yellow mustard (Dijon works fine)
1 Tbsp Piquant Post Egyptian Dukkah
To serve: roasted potatoes
For garnish: a sprinkle of Piquant Post Egyptian Dukkah

Notes

If using pork chops that are thinner reduce the searing and baking time. If using thicker pork chops, increase the baking time.

Cooking the pork chops to 145 degrees renders juicy and flavorful chops. If you’re concerned about doneness, then feel free to cook them to 160 degrees.

Make sure that you let the pork chops rest before serving so that the juices can redistribute evenly and they won’t dry out.

Instructions

Preheat the oven to 375 degrees F. Season the pork chops with salt and set aside on a plate. While the oven preheats, add the watermelon, shallot, feta cheese, mint, lemon juice and salt to a medium mixing bowl, then stir gently to combine. Set aside in the fridge to marinate.

Heat oil in an oven-safe skillet, large enough to fit the pork chops in an even layer over Med heat. Sear the pork chops for 3 mins per side until a crust forms. Work in batches to avoid overcrowding the pan.

Brush the tops of each chop evenly with mustard. Sprinkle generously and evenly with Piquant Post Egyptian Dukkah, then drizzle the tops with a bit of oil. Transfer the pan to the oven and cook for an additional 8-10 mins until the chops reach an internal temperature of 145 degrees F.

Remove from oven and sprinkle chops with a pinch of Piquant Post Egyptian Dukkah. Serve immediately with watermelon salad and roasted potatoes if desired.

Alternatives & Substitutions

For a plant-based twist, substitute the pork chops for extra firm tofu or try our Dukkah Cauliflower. and Dukkah Falafel recipes.
Check out our flavorful recipes using our Egyptian Dukkah blend such as Dukkah-spiced Lamb Chops, Dukkah-spiced Yogurt and Chicken and Egyptian Crusted Salmon with Couscous.
Make it a family night fun and try this recipe for Flatbread Pizza with Dukkah, Carrots and Yogurt.
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