Stupid-Easy Recipe for Oven-Roasted Dukkah-Spiced Pork Chops (#1 Top-Rated)


A simple, delicious, crusted dukkah-spiced pork chop served with crunchy cucumbers and yogurt.

Satisfy your sweet tooth with this easy-to-make recipe for Oven-Roasted Dukkah-Spiced Pork Chops.

1. Info for Oven-Roasted Dukkah-Spiced Pork Chops

  • Cook Time: 30 Min
  • Total Time: 30 Min
  • Servings: 4
  • Calories: 388.16 kcal

2. Ingredients for Oven-Roasted Dukkah-Spiced Pork Chops

  • 2 boneless pork chops (6 oz. each)
  • 1/2 cup pumpkin seeds (raw)
  • 1/4 cup sunflower seeds (raw)
  • 1 tsp. fennel seeds
  • 1/4 tsp. garlic powder
  • 1/4 tsp. sea salt
  • 1/4 tsp. black pepper (for rub)
  • 1/8 tsp. smoked paprika
  • 1 Tbsp. olive oil (for pork chops)
  • 1/4 cup chopped parsley
  • Black pepper (to taste, for serving)
  • 1/2 cup yogurt
  • 1 cup cucumbers (thinly sliced)
  • Olive oil (for serving)

3. Directions:

3.1 Preheat

Preheat the oven to 400°F.

3.2 Prep

Allow the pork chops to come to room temperature, about 30 minutes.

3.3 Stove

In a saute pan over medium-low heat, toast the pumpkin, sunflower, and fennel seeds, stirring occasionally, until they just start to brown, about 3 minutes.

3.4 Prep

To make the dukkah spice blend, combine the toasted seeds with the garlic powder, salt, pepper, and smoked paprika in a food processor or spice mill. Pulse or mill until finely ground.

Using your hands, rub all sides of the pork chops with the olive oil, followed by the dukkah spice blend.

3.5 Oven

Transfer the pork chops to the center of a parchment-lined baking sheet. Bake on middle rack of oven until the pork has reached an internal temperature of 145°F, about 15 minutes.

3.6 Check

Check to see that pork is done. Remove from oven or add time as needed.

3.7 Serve

Allow the pork to rest for 5 minutes, then cut into 1/2-inch slices. Place pork slices on a platter and sprinkle with the parsley and black pepper. Put the cucumbers and yogurt in separate bowls. Serve alongside the pork, with olive oil for drizzling.


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