Sides

Grilled Double-Cut Pork Chops, Father’s Day…and a side of wheels

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Delicious smoky pork chops with a tangy yet sweet mostarda relish.
Ingredients:

  • ⅔ cup (5oz/155g) sugar
  • ⅓ cup (3 fl.oz/80ml) red wine vinegar
  • 1 tablespoon peeled and minced fresh ginger (snippets note: buy the fresh stuff, not the powdered, it just makes such a big difference)
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1½ lb (750g) rhubarb, trimmed and cut into ½ inch (12-mm) chunks
  • ½ small red onion, finely chopped
  • 2 tablespoons dry mustard
  • Freshly ground pepper
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 2 small cloves garlic, minced
  • Kosher salt and freshly ground pepper
  • 4 double-cut pork chops, each about 1 lb (500g) and 1½ inches (4cm) thick

Instructions:

  1. In a large, heavy pot, combine the sugar, vinegar, ginger, garlic, and cumin.
  2. Place over low heat and bring to a simmer, stirring frequently to dissolve the sugar. Add the rhubarb and onion, raise the heat to medium-high, and cook, stirring frequently to break up the rhubarb, until the mixture thickens slightly, about 5 minutes. Stir in the mustard, season with pepper and stir until smooth.
  3. Let cook completely. If desired, refrigerate overnight. Return to room temperature before serving.
  4. In a shallow nonreactive dish that will hold the chops in one layer, whisk together the lemon juice, oil, and garlic.
  5. Whisk in ½ teaspoon salt and season with pepper.
  6. Place the chops in the dish and brush both sides thoroughly with the lemon mixture. Cover and refrigerate for at least 1 hour or up to 3 hours turning the chops occasionally.
  7. Remove the chops from the refrigerator and let stand at room temperature for 20 minutes.
  8. Lift the chops from the marinade and pat dry.
  9. Reserve the marinade if using a charcoal grill.
  10. Prepare a charcoal or gas grill for direct-heat grilling over medium-high heat or preheat a cast-iron stove-top grill pan over medium-high heat.
  11. Place chops on the grill rack over the hottest part of the fire or in the grill pan and cook without moving them for 2½ – 3 minutes.
  12. Move the chops after 1 minute if the fire flares up.
  13. Turn and cook until the chops are golden brown and crusty, 2½ – 3 minutes more. If using a charcoal grill, brush the chops occasionally with the reserved marinade.
  14. Move the chops to a cooler part of the grill or reduce the heat, and continue to cook until the chops are firm to the touch but still have a little give, 10-12 minutes.
  15. Transfer to a platter, tent loosely with aluminum foil, and let rest for 3-4 minutes. Serve at once with the mostarda!

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