2-1/2 tablespoons extra virgin olive oil
2-1/2 tablespoons canola or vegetable oil
Combine drained giardiniera and egg yolk in blender and purée until smooth, scraping down the sides of the jar with a spatula as necessary. Combine oils in a measuring cup. Drizzle oil slowly into running blender, a little at a time, again scraping down the sides as needed. Blend until oil is emulsified in giardiniera mixture and creamy. If you want it slightly thinner, add a little more oil.
Can be made ahead and refrigerated. If you do so, be sure to bring it out of the fridge before you need it, so it can come to room temperature and reach the right consistency.
Cumin coriander pork chops
1 tablespoon cumin seeds (or 1 tablespoon cumin powder)
1 tablespoon coriander seeds (or 1 tablespoon coriander powder)
4 bone-in pork chops, 3/4-inch thick, about 8 ounces each
coarse kosher salt
freshly ground black pepper
giardiniera aioli (see above)
If you’re working with whole cumin and coriander seeds, place them in a dry, cold nonstick skillet and toast them over a medium-low flame. Shaking the skillet frequently, toast seeds until they’re fragrant and beginning to pop, three to five minutes. Transfer to a bowl to cool. When completely cool, grind in a spice grinder. Set aside. (If you’re working with ground spices, simply combine them in a bowl.)
Arrange chops on a plate. Season on both sides with half the cumin/coriander spice mix and a generous coating of kosher salt (use a heavy hand – you’ll wash it off later). Let the chops rest for 20 minutes at room temperature. Rinse under cold running water and pat dry with paper towels.