Name: Dukkah-Crusted Pork Cutlets
Yield: Serves 4
Ingredients: 4 thin-cut pork cutlets or chops; 1 cup [60 g] panko bread crumbs; ¾ tsp ras el hanout; ½ cup [120 ml] extra-virgin olive oil, plus more as needed; 1 large egg; 3 cups [60 g] baby arugula; ¼ cup [35 g] chopped onions; ¼ cup [55 g] (½ stick) unsalted butter, plus more as needed; 2 tsp extra-virgin olive oil; ¼ tsp fine sea salt; 2 Tbsp dukkah, store-bought or homemade; ¼ cup [45 g] Turkish apricots, coarsely chopped; ½ tsp fine sea salt; Lemon wedges, for serving (optional); Juice of 1 lemon; ½ tsp freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Flavors of the Sun

By Christine Sahadi Whelan

Published 2021

About

Thin-cut pork chops with a bread crumb coating are just fine, but the same chops with a dose of dukkah are an entirely different story—warm from the cumin seeds, crunchy with bits of seeds and nuts, much more interesting to eat—and all with the shake of a jar. Serve this over a bed of lightly dressed, lemony arugula, or with an easy fruity dipping sauce.

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