Directions:
- Divide lemon juice and garlic between 2 sealable plastic bags and put 6 tied chops in each bag, shaking to distribute marinade. Marinate 20 minutes. Grind coriander and red pepper flakes with a mortar and pestle or in an electric coffee/spice grinder, then pour onto a plate. Pat chops dry and season well with salt. Dip both sides of each chop into spice mixture to coat.
- Preheat oven to 450°F. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chops, 4 at a time, until browned on all sides (add more oil to skillet for each batch). Transfer chops to a large shallow (1-inch-deep) baking pan as browned.
- When all chops are browned, roast in middle of oven 10 minutes for medium-rare. Remove string before serving.
- Cooks' note: ·Chops may be browned 30 minutes ahead and kept at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 529.03 Kcal (2215 kJ) | ||
| Calories from fat | 431.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.98g | 74% | |
|---|---|---|---|
| Cholesterol | 107.9mg | 36% | |
| Sodium | 49.1mg | 2% | |
| Potassium | 201.67mg | 4% | |
| Total Carbs | 2.85g | 1% | |
| Sugars | 0.67g | 3% | |
| Dietary Fiber | 0.42g | 2% | |
| Protein | 21.08g | 42% | |
| Vitamin C | 10mg | 17% | |
| Iron | 2.8mg | 15% | |
| Calcium | 34.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 313.51 Kcal (1313 kJ) | ||
| Calories from fat | 255.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.43g | 74% | |
|---|---|---|---|
| Cholesterol | 63.94mg | 36% | |
| Sodium | 29.1mg | 2% | |
| Potassium | 119.51mg | 4% | |
| Total Carbs | 1.69g | 1% | |
| Sugars | 0.4g | 3% | |
| Dietary Fiber | 0.25g | 2% | |
| Protein | 12.49g | 42% | |
| Vitamin C | 5.9mg | 17% | |
| Iron | 1.7mg | 15% | |
| Calcium | 20.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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