Grilled Pork Chops With Cumin-Serrano Spice Paste
serves 2-4
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1 large shallot, minced
2 cloves garlic, minced
2 tablespoons minced ginger
1 serrano chile, minced
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
3 tablespoons vegetable oil + more for the grill
2 pork loin chops (at least 1 inch thick)
prep: 25 minutes
total: 1 hour
grill (gas or charcoal)
grill brush
tongs
small bowl
digital instant-read meat thermometer
1. Mince the shallot, garlic, ginger and serrano. (If using whole cumin and coriander, toast the seeds in a dry pan over medium heat until fragrant and brown in spots, 3-5 minutes. Grind the seeds in a mortar and pestle or spice grinder.)
2. Stir together the aromatics and spices with the salt and pepper. Add just enough oil to make a spreadable paste that will cover the entire surface of the chops. Rub the chops on both sides with the paste. If you have time, put the chops back in the refrigerator for 30 minutes before cooking. If not, preheat the grill.
3. If using a gas grill, preheat one side to high and one side to low. If using a charcoal grill, start a two-zone fire. Clean the grill with a grill brush. Oil the grill by holding a folded wad of paper towel with tongs, dipping it in vegetable oil, and brushing the oil (sparingly -- it's flammable) onto the grill grate.
4. Put the chops directly on the high-heat side of the grill and leave them alone for 3-5 minutes so that they get dark brown grill marks. (Exactly how long will depend on the heat of your grill.) Turn and do the same on the other side of the chops. Check the internal temperature of the chops -- you should take them off the grill when they reach 140F.
5. If they're not done (they won't be unless you have very thin chops), move the chops to the low-heat side and close the grill. Be sure to check the temperature early and often so the chops don't overcook.
6. When they're done, take the chops off the grill and cover them loosely with aluminum foil for 5 minutes or so.
2. Stir together the aromatics and spices with the salt and pepper. Add just enough oil to make a spreadable paste that will cover the entire surface of the chops. Rub the chops on both sides with the paste. If you have time, put the chops back in the refrigerator for 30 minutes before cooking. If not, preheat the grill.
3. If using a gas grill, preheat one side to high and one side to low. If using a charcoal grill, start a two-zone fire. Clean the grill with a grill brush. Oil the grill by holding a folded wad of paper towel with tongs, dipping it in vegetable oil, and brushing the oil (sparingly -- it's flammable) onto the grill grate.
4. Put the chops directly on the high-heat side of the grill and leave them alone for 3-5 minutes so that they get dark brown grill marks. (Exactly how long will depend on the heat of your grill.) Turn and do the same on the other side of the chops. Check the internal temperature of the chops -- you should take them off the grill when they reach 140F.
5. If they're not done (they won't be unless you have very thin chops), move the chops to the low-heat side and close the grill. Be sure to check the temperature early and often so the chops don't overcook.
6. When they're done, take the chops off the grill and cover them loosely with aluminum foil for 5 minutes or so.
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