Это предварительный просмотр рецепта "Colorful Mediterranean Grilled Pork with Mediterranean Salsa".

Рецепт Colorful Mediterranean Grilled Pork with Mediterranean Salsa
by Rosemarie

Colorful Mediterranean Grilled Pork with Mediterranean Salsa

Unlike other cuisines, Mediterranean Cuisines isn’t of a particular ethnic persuasion but rather a culinary style of cooking that is influenced by an array of diverse people living around the Mediterranean Sea.

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Подготовка: Mediterranean
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Ингредиенты

  • Ingredients – Spice Rubbed Pork
  • 2 teaspoons dark brown sugar
  • 2 teaspoons crushed or chopped fennel seeds
  • 1-1/2 teaspoon sweet paprika
  • 1-1/2 teaspoons garlic powder
  • 1-1/2 teaspoons freshly ground black pepper
  • 1 teaspoon kosher salt
  • 1-1/2 tablespoons canola or vegetable oil
  • 6 boneless pork loin chops, about 3/4 inch thick
  • Ingredients – Mediterranean Salsa
  • 2 scant cups cherry (or grape) tomatoes, quartered
  • 1/2 small red onion, cut into small dice (about 1/2 cup)
  • 1/4 cup coarsely chopped pimento-stuffed green olives
  • 2 tablespoons drained capers
  • 2 tablespoons torn fresh basil leaves
  • 1 large clove garlic, minced
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons fresh lemon juice; more to taste
  • 1/2 teaspoon finely grated lemon zest
  • Kosher salt and freshly ground black pepper

Инструкции

  1. To Make the Pork: In a small bowl, mix the brown sugar, fennel seeds, paprika, garlic powder, pepper, and salt.
  2. Build a hot charcoal fire. While the grill heats, lightly coat both sides of the pork chops with the oil and rub with the spice rub. Clean the hot grate with a wire brush; oil the grate.
  3. Grill the meat uncovered over direct heat on the hottest part of the grill, taking care not to crowd the meat. Cook until the meat forms impressive grill marks on one side, 2 to 3 minutes. Turn and continue to grill until the meat is just firm to touch and just cooked through, an additional 3 to 4 minutes for pork chops, depending on their thickness. Watch out for flare-ups! Transfer to a serving platter and let rest for 5 minutes. Serve with the salsa spooned alongside or over the meat.