cookieee
Sous Chef
This was last night's dinner. DH made 1/2 recipe of the rub since we only had 2 chops. He also cut way back on the red pepper because of me, so the full amount should be hot for those that like it that way.
Grilled West-Indian Pork Chops
For the rub: Combine in small dry skillet over medium heat and toast, shaking pan often to prevent burning, until fragrant, 2 to 3 minute.
1/4 cup cumin seeds
1/4 cup coriander seeds
Remove from heat and let cool to room temperature. Grind to a fine powder in spice grinder or blender or with a mortar and pestle. Transfer to small bowl and add, stirring:
1/4 cup curry powder
1/4 cup ground white pepper
1/4 cup ground ginger
1/4 cup salt
2 TB ground allspice
2 TB ground red pepper
Store, covered, in cool, dark, dry place for up to 6 weeks.
Pat dry:
4 center-cut pork loin chops (bone-in or boneless), 3/4 to 1 1/2 inches thick
Rub each chop with about 1 tsp. of rub on both sides. Refrigerate at least 2 hours or up to 24 hours.
Prepare grill with medium-hot coals or heat gas grill or broiler. Grill chops 5 to 8 minutes each side for bone-in, 4 to 6 minutes each side for boneless, depending on thickness.
Source: Family Circle Joy of Cooking mag. 1998
Grilled West-Indian Pork Chops
For the rub: Combine in small dry skillet over medium heat and toast, shaking pan often to prevent burning, until fragrant, 2 to 3 minute.
1/4 cup cumin seeds
1/4 cup coriander seeds
Remove from heat and let cool to room temperature. Grind to a fine powder in spice grinder or blender or with a mortar and pestle. Transfer to small bowl and add, stirring:
1/4 cup curry powder
1/4 cup ground white pepper
1/4 cup ground ginger
1/4 cup salt
2 TB ground allspice
2 TB ground red pepper
Store, covered, in cool, dark, dry place for up to 6 weeks.
Pat dry:
4 center-cut pork loin chops (bone-in or boneless), 3/4 to 1 1/2 inches thick
Rub each chop with about 1 tsp. of rub on both sides. Refrigerate at least 2 hours or up to 24 hours.
Prepare grill with medium-hot coals or heat gas grill or broiler. Grill chops 5 to 8 minutes each side for bone-in, 4 to 6 minutes each side for boneless, depending on thickness.
Source: Family Circle Joy of Cooking mag. 1998
