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Cumin-Roasted Pork Chops and Brussels Sprouts

Christopher Testani for The New York Times
Cook Time:
30 mins
Prep Time:
15 mins

Chef notes

The best part about this dish is all the different textures! The sage chips and cumin seeds give this recipe such a great crunch and bursts of flavor.

Technique tip: Let your pork chops rest for a few minutes once they're out of the oven. The juices will reabsorb into the meat, ensuring that each bite is as juicy as possible.

Swap option: Instead of pork chops, you can use any other chops, such as lamb or veal chops.


  • 1/2 tablespoon dark brown sugar
  • 1 teaspoon kosher salt, plus more as needed
  • 1 teaspoon whole cumin seeds
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper, plus more as needed
  • 1/4 teaspoon crushed red pepper flakes, or to taste
  • 2 cloves garlic, finely grated or minced
  • 2 bone-in pork chops, about 1½-inches thick (1¾ pounds total)
  • 1 pound Brussels sprouts, trimmed and halved through the stem
  • 1/4 cup whole sage leaves
  • 2 tablespoons extra virgin olive oil
  • lemon wedges, for serving



In a large bowl, mix together the brown sugar, salt, cumin seeds, ground cumin, black pepper, chile flakes and garlic until it resembles wet sand.


Smear the mixture all over the pork and let sit at room temperature for at least 20 minutes, or in the refrigerator for up to 24 hours.


Heat oven to 450 F.


In a small bowl, toss the Brussels sprouts and sage leaves with the oil and a large pinch of salt and pepper. Spread out on a quarter-sized rimmed baking sheet (or a 9- by 13-inch baking dish) and place in the oven. Place the pork on a quarter-sized rimmed baking sheet (or use a regular rimmed baking sheet) and place in the oven along with the sprouts.


Roast pork and sprouts for 15 minutes. Flip the chops over and give the sprouts a stir, and continue roasting until the pork is cooked through and the sprouts are browned and tender, about 3-5 minutes for the pork and 5-10 for the sprouts. Serve with lemon wedges.