We prefer spice rubs to marinades because they add more concentrated flavor, they can be put on at the last minute, and they encourage the formation of a nice crust on the outside of whatever you’re putting on the grill. Here we rub pork chops with a simple Latin-style spice combination, and accompany them with a fresh salsa fueled by the chipotle, a chile that gets the relationship between heat and flavor just right. Try this one in late summer, when you want to add a little something extra to your pork chop repertoire, and peaches are at the height of their flavor.
Recipe courtesy of "Grill It!" by Chris Schlesinger and John Willoughby, copyright 2008. Used by permission of DK Publishing. All rights reserved.
|4 bone-in pork loin chops, about 12 oz (350 g) each, and 1 in (2.5 cm) thick||1/3 cup roughly chopped fresh cilantro, for salsa|
|2 tablespoons olive oil||1 tablespoon ground cumin, for rub|
|3 ripe but firm peaches, pitted and diced small, for salsa||1 tablespoon ground coriander, for rub|
|1/4 cup red onion, diced small, for salsa||1 tablespoon chile powder, for rub|
|1 tablespoon chipotle peppers in adobo sauce, mashed, for salsa||Kosher salt and freshly cracked black pepper to taste, for rub|
|Juice of 3 limes (about 1/3 cup), for salsa|
Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium, you’re ready to cook.
While the fire is heating up, combine the ingredients for the spice rub in a small bowl and mix well. Rub the pork chops lightly with oil, then coat them generously with the spice rub. Set the chops aside while you make the salsa.
Make the salsa: Combine the peaches, onion, chipotle, lime juice, cilantro, and salt and pepper in a medium bowl and mix well. Set aside.
Put the chops on the grill over the coals and cook, turning once, until done to your liking (10–12 minutes per side for medium). To check for doneness, poke the meat with your finger to test its firmness; if you’re unsure, cut into the thickest part of one of the chops and peek at the center to be sure it is just slightly less done than you like it.
Serve the chops hot, and pass the salsa on the side.
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