Moroccan Grilled Pork Chops

Source

Author: Bob and Robin Young

Source: Adapted from the NY Times Minimalist

Web Page: www.rockinrs.com, http://boisefoodieguild.blogspot.com

Degree of Difficulty

Degree of Difficulty: Easy

Oven Temperature: 300°F

Servings

Servings: 2

Yield: About ½ cup of the rub

Ingredients

Ingredients

2

Center-Cut Pork Chops, 1" thick and trimmed of fat

1

T

Fennel Seeds

1

T

Anise Seeds

1

T

Caraway seeds

1

T

Coriander powder

1

T

Celery seeds

2

t

Cumin seeds

3

Cloves

4

Cardamom pods, seeds removed

1

t

ground cinnamon

3

T

Sugar

1

T

Sea Salt

2

T

fresh cracked Pepper

Directions

1

Place the fennel, anise, caraway, coriander, cumin, celery, clove and cardamom seeds in a dry skillet, and toast over medium heat, shaking the pan frequently, until the mixture is aromatic, 1 to 2 minutes. Grind all the spices together, then mix with the cinnamon, sugar, salt and pepper.

2

Using about 1 Tablespoon of the spice mixture, rub each side of the pork chop and press into the chop. Refrigerate for about 3 hours.

3

Reserve the rest of the spice mixture. Use to make gravlox.

4

Remove from refrigerator and bring to room temperature.

5

Prepare your grill to a medium heat, about 300°F. Slowly grill the chops. The rub may char, but that is OK. Cook until the meat is "middle finger to thumb" doneness, about med-well. The meat should just be pink with some traces of the pork turning white.

Cooking Times

Preparation Time: 3 hours

Cooking Time: 20 minutes

Total Time: 3 hours and 20 minutes