Cumin-Crusted Monster Pork Chop With Peach Chipotle Salsa
Serves: 3
Mohammad Wiegand
1 January 1970
Based on User reviews:
42
Spice
47
Sweetness
55
Sourness
46
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Make salsa In medium bowl, toss together all ingredients
2
Transfer to serving dish and set aside
3
In medium bowl, toss together all ingredients
4
Transfer to serving dish and set aside
5
Prepare grill If using charcoal grill, open bottom vents
6
Light charcoal
7
Leaving about 1/4 of grill free of charcoal, bank lit charcoal across rest of grill so coals are about 3 times higher on opposite side
8
If using gas grill, open hood, light all burners, and set on high
9
Close hood and preheat 10 minutes
10
If using charcoal grill, open bottom vents
11
Light charcoal
12
Leaving about 1/4 of grill free of charcoal, bank lit charcoal across rest of grill so coals are about 3 times higher on opposite side
13
If using gas grill, open hood, light all burners, and set on high
14
Close hood and preheat 10 minutes
15
While grill is heating, coat chops Using electric spice grinder, pulse cumin seeds 2 to 3 times to crack
16
(Alternatively, place seeds on cutting board and crush lightly with small sauté pan, using gentle rocking motion
17
) Rub chops with oil, sprinkle with salt and pepper, and coat with cumin seeds, pressing firmly to adhere
18
Using electric spice grinder, pulse cumin seeds 2 to 3 times to crack
19
(Alternatively, place seeds on cutting board and crush lightly with small sauté pan, using gentle rocking motion
20
) Rub chops with oil, sprinkle with salt and pepper, and coat with cumin seeds, pressing firmly to adhere
21
To cook chops using charcoal grill Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds
22
Sear chops on lightly oiled grill rack directly over hottest part of coals, turning over once, until well browned, about 3 to 4 minutes per side
23
Move chops to coolest part of grill, then cover with inverted roasting pan and grill, turning over once, until thermometer inserted diagonally into center of each chop (avoid bone) registers 145°F, about 12 minutes total
24
Transfer chops to platter and let stand, loosely covered with foil, 5 minutes (temperature will rise to 150°F)
25
Serve, passing salsa on side
26
Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds
27
Sear chops on lightly oiled grill rack directly over hottest part of coals, turning over once, until well browned, about 3 to 4 minutes per side
28
Move chops to coolest part of grill, then cover with inverted roasting pan and grill, turning over once, until thermometer inserted diagonally into center of each chop (avoid bone) registers 145°F, about 12 minutes total
29
Transfer chops to platter and let stand, loosely covered with foil, 5 minutes (temperature will rise to 150°F)
30
Serve, passing salsa on side
31
To cook chops using gas grill When grill is preheated, sear chops on lightly oiled grill rack, turning over once, until well browned, about 3 to 4 minutes per side
32
Turn off 1 burner (middle burner if there are 3) and put chops above shut-off burner
33
Reduce heat on remaining burner(s) to moderate and grill pork, covered with lid, until thermometer inserted diagonally into center of each chop (avoid bone) registers 145°F, about 12 minutes total
34
Transfer chops to platter and let stand, loosely covered with foil, 5 minutes (temperature will rise to 150°F)
35
Serve, passing salsa on side
36
When grill is preheated, sear chops on lightly oiled grill rack, turning over once, until well browned, about 3 to 4 minutes per side
37
Turn off 1 burner (middle burner if there are 3) and put chops above shut-off burner
38
Reduce heat on remaining burner(s) to moderate and grill pork, covered with lid, until thermometer inserted diagonally into center of each chop (avoid bone) registers 145°F, about 12 minutes total
39
Transfer chops to platter and let stand, loosely covered with foil, 5 minutes (temperature will rise to 150°F)
40
Serve, passing salsa on side