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Cumin-Crusted Monster Pork Chop with Peach Chipotle Salsa Recipe

Cumin-Crusted Monster Pork Chop with Peach Chipotle Salsa Recipe

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Cumin-Crusted Monster Pork Chop with Peach Chipotle Salsa

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Ingredients

Count

Nutrition

391

Calories

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Ingredients:

Serving

3 ripe but firm peaches, unpeeled, pitted and cut into 1/4-inch dice
1/4 cup red onion, finely diced (about 1/2 small onion)
2 tbsp canned chipotle chiles in adobo, minced
1/4 cup fresh lime juice
1/4 cup fresh cilantro, chopped
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
1/4 cup whole cumin seeds
6 pork rib chops, each about 1 1/2 inches thick (ask your butcher to cut them for you)
3 tbsp olive oil
2 tsp kosher salt
1 1/2 tsp freshly coarse-ground black pepper

Directions:

Make salsa In medium bowl, toss together all ingredients. Transfer to serving dish and set aside.
Prepare 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.
If using gas grill, open hood, light all burners, and set on high. Close hood and preheat 10 minutes.
While grill is heating, coat chops 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.
To cook chops using charcoal 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. Transfer chops to platter and let stand, loosely covered with foil, 5 minutes (temperature will rise to 150°F). Serve, passing salsa on side.
To cook chops using gas 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 3) 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. Transfer chops to platter and let stand, loosely covered with foil, 5 minutes (temperature will rise to 150°F). Serve, passing salsa on side.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	390.86 Kcal (1636 kJ)
Calories from fat	179.3 Kcal
		% Daily Value*
Total Fat	19.92g	31%
Cholesterol	146.77mg	49%
Sodium	998.7mg	42%
Potassium	911.91mg	19%
Total Carbs	11.21g	4%
Sugars	6.53g	26%
Dietary Fiber	2.63g	11%
Protein	43.17g	86%
Vitamin C	9.2mg	15%
Iron	5.1mg	28%
Calcium	91mg	9%

Amount Per 100 g
Calories	127.32 Kcal (533 kJ)
Calories from fat	58.41 Kcal
		% Daily Value*
Total Fat	6.49g	31%
Cholesterol	47.81mg	49%
Sodium	325.33mg	42%
Potassium	297.06mg	19%
Total Carbs	3.65g	4%
Sugars	2.13g	26%
Dietary Fiber	0.86g	11%
Protein	14.06g	86%
Vitamin C	3mg	15%
Iron	1.7mg	28%
Calcium	29.6mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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