Two-Day Spice-Rubbed Pork Chops

Name: Two-Day Spice-Rubbed Pork Chops
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons crushed black peppercorns, plus 6 whole peppercorns; 1 medium carrot, thinly sliced; 946 milliliters chicken stock; 1 Tbsp coriander seeds; 1 kilograms double-cut, bone-in pork rib chops (about each); 355 milliliters dry white wine; 1 teaspoons fennel seeds; 1 flat-leaf parsley sprig; 3 garlic cloves, 2 minced, 1 crushed; 2 Tbsps honey; 1 Tbsp juniper berries; 4 servings Kosher salt; 227 grams pork shoulder, cut into 1-inch pieces; 1 rosemary sprig; 2 mediums shallots, thinly sliced; 1 star anise pod, crushed; 2 teaspoons chopped thyme leaves, plus 2 thyme sprigs; 2 Tbsps turbinado sugar; 3 Tbsps vegetable oil

Two-Day Spice-Rubbed Pork Chops is a gluten free main course. One serving contains 1370 calories, 20g of protein, and 122g of fat. This recipe serves 4. Head to the store and pick up turbinado sugar, rosemary sprig, kosher salt, and a few other things to make it today. To use up the turbinado sugar you could follow this main course with the Orange-Cranberry Scones with Turbinado Sugar as a dessert. From preparation to the plate, this recipe takes roughly 3 hours.

Instructions

Put the pork chops in a glass baking dish and rub them all over with the minced garlic, chopped thyme and 1 tablespoon of salt. Cover and refrigerate overnight.

Ingredients you will need

Minced Garlic

Pork Chops

Thyme

Salt

Dry Seasoning Rub

Equipment you will use

Glass Baking Pan

In a spice grinder or a clean coffee mill, combine the turbinado sugar with the juniper berries, coriander seeds, crushed peppercorns, fennel seeds and star anise and grind to a sandy powder.

Ingredients you will need

Whole Coriander Seeds

Juniper Berries

Turbinado Sugar

Fennel Seeds

Peppercorns

Star Anise

Coffee

Sprinkle the spice rub all over the chops. Cover and refrigerate again overnight.

Ingredients you will need

Dry Seasoning Rub

In a medium saucepan, heat 1 tablespoon of the oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the pork shoulder pieces and cook over moderately high heat, stirring once, until browned, about 4 minutes.

Ingredients you will need

Pork Shoulder

Add the carrot, shallots, rosemary, parsley, crushed garlic, whole peppercorns and thyme sprigs; cook until the shallots begin to brown, about 3 minutes.

Ingredients you will need

Peppercorns

Fresh Thyme

Rosemary

Shallot

Parsley

Carrot

Garlic

Add the wine and honey and boil over high heat until reduced by half, 5 minutes.

Ingredients you will need

Honey

Wine

Add the stock and bring to a boil. Simmer over low heat until the pork stock has reduced to 3/4 cup, about 1 1/2 hours. Strain the jus into a small saucepan and skim off the fat.

Ingredients you will need

Stock

Equipment you will use

Sauce Pan

Preheat the oven to 37

Equipment you will use

Oven

In a large, ovenproof skillet, heat the remaining 2 tablespoons of oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the pork chops and cook over moderately high heat until browned on the bottom, about 3 minutes. Turn the chops and cook for 1 minute.

Ingredients you will need

Pork Chops

Transfer the skillet to the oven and roast the pork chops for 35 to 40 minutes, or until an instant-read thermometer inserted in the thickest part of the chops registers 15

Ingredients you will need

Pork Chops

Equipment you will use

Kitchen Thermometer