Cumin-Crusted Monster Pork Chop with Peach Chipotle Salsa

Name: Cumin-Crusted Monster Pork Chop with Peach Chipotle Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 0 teaspoons freshly ground black pepper; 2 Tbsps canned chipotle chiles in adobo, minced; 59 milliliters fresh cilantro, chopped; 2 teaspoons freshly coarse-ground black pepper; 2 teaspoons kosher salt; 59 milliliters fresh lime juice; 3 Tbsps olive oil; 3 ripe but firm peaches, unpeeled, pitted and cut into 1/4-inch dice; 6 pork rib chops, each about 1 1/2 inches thick (ask your butcher to cut them for you); 59 milliliters red onion, finely diced (about 1/2 small onion); 59 milliliters whole cumin seeds

The recipe Cumin-Crusted Monster Pork Chop with Peach Chipotle Salsa could satisfy your Mexican craving in approximately 45 minutes. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 320 calories, 30g of protein, and 17g of fat per serving. This recipe serves 6. This recipe covers 21% of your daily requirements of vitamins and minerals. Several people really liked this main course. Halloween will be even more special with this recipe. A mixture of pepper, olive oil, lime juice, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert.

Instructions

Make salsa

Ingredients you will need

Salsa

In medium bowl, toss together all ingredients.

Equipment you will use

Bowl

Transfer to serving dish and set aside.

Prepare grill

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Grill

If using charcoal grill, open bottom vents. Light charcoal. 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.

Equipment you will use

Grill

If using gas grill, open hood, light all burners, and set on high. Close hood and preheat 10 minutes.

Equipment you will use

Grill

While grill is heating, coat chops

Equipment you will use

Grill

Using electric spice grinder, pulse cumin seeds 2 to 3 times to crack. (Alternatively, place seeds on cutting board and crush lightly with small sauté pan, using gentle rocking motion.) Rub chops with oil, sprinkle with salt and pepper, and coat with cumin seeds, pressing firmly to adhere.

Ingredients you will need

Salt And Pepper

Cumin Seeds

Seeds

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Cutting Board

Frying Pan

To cook chops using charcoal grill

Equipment you will use

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. 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. 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.

Ingredients you will need

Bone

Equipment you will use

Roasting Pan

Kitchen Thermometer

Grill

Transfer chops to platter and let stand, loosely covered with foil, 5 minutes (temperature will rise to 150°F).

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Aluminum Foil

Serve, passing salsa on side.

Ingredients you will need

Salsa

To cook chops using gas grill

Equipment you will use

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. Turn off 1 burner (middle burner if there are

Equipment you will use

Grill

and put chops above shut-off burner. 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.

Ingredients you will need

Bone

Pork

Equipment you will use

Kitchen Thermometer

Grill

Transfer chops to platter and let stand, loosely covered with foil, 5 minutes (temperature will rise to 150°F).

Equipment you will use

Aluminum Foil

Serve, passing salsa on side.

Ingredients you will need

Salsa

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 2Tbsps

canned chipotle chiles in adobo, minced 59milliliters

fresh cilantro, chopped 2teaspoons

freshly coarse-ground black pepper 2teaspoons

kosher salt 59milliliters

fresh lime juice 3Tbsps

olive oil 3

ripe but firm peaches, unpeeled, pitted and cut into 1/4-inch dice 6

pork rib chops, each about 1 1/2 inches thick (ask your butcher to cut them for you)59milliliters

red onion, finely diced (about 1/2 small onion)59milliliters

whole cumin seeds

Recommended wine: Chardonnay, Pinot Noir, Riesling

Pork Chops can be paired with Chardonnay, Pinot Noir, and Riesling. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. One wine you could try is Tenuta di Nozzole Le Bruniche Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 12 dollars.