Chermoula Pork Chops With Labneh and Charred Shallots

Name: Chermoula Pork Chops With Labneh and Charred Shallots
Yield: Serves 4
Ingredients: 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; 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

By Eden Grinshpan

October 31, 2023

Chermoula pork chop on a blue plate with labneh and shallots.

Photo by Aubrie Pick

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.