Chermoulagrischops med labneh och kolgrillade schalottenlökar

👩‍🍳 Gör så här

1. 1
   Using a spice grinder or mortar and pestle, grind the coriander and cumin. (You could also buy ground spices if you need to.)
2. 2
   Rinse the preserved lemon. Scrape off and discard the pulp. Transfer the peel to a blender or food processor. Add the coriander, cumin, parsley, oil, garlic, Aleppo pepper, paprika, salt, and turmeric and blend until combined but still a little chunky. Store in a jar in the fridge for up to 1 week.
3. 3
   Preheat the oven to 350°F.
4. 4
   On a baking sheet, toss together the shallots, 1 tablespoon of the olive oil, and a sprinkle of salt and pepper. Roast, tossing occasionally, until the shallots are jammy and fragrant, about 30 minutes. Remove from the oven but leave the oven on and increase the temperature to 450°F.
5. 5
   Generously season both sides of the pork chops with salt and pepper. Preheat a large ovenproof skillet or grill pan with the remaining 2 tablespoons olive oil over medium-high heat. Cook the pork chops until they are nicely charred on the outside but still juicy on the inside, 3 to 4 minutes per side. Finish in the oven for another 5 minutes.
6. 6
   Top each pork chop with a schmear of chermoula and a sprinkle of cilantro. Serve with the charred shallots and labneh.