Spice-crusted Pork Chops with Orange-chipotle Glaze
By Tested and perfected in the Sur la Table kitchen
Spice-crusted Pork Chops with Orange-chipotle Glaze
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 4 servings
- 1 tablespoon cumin seeds
- 1 tablespoon freshly cracked coriander seeds
- 1 tablespoon dried chipotle chile
- I tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 4 (5-ounce) pork chops, bone-in center about 1½-inch thick
- ¾ cup orange juice
- ¼ cup packed light brown sugar
- 1 clove garlic, peeled and chopped
- ¼ teaspoon cumin
- ½ teaspoon chipotle chile
- ½ teaspoon lemon juice
The thickness of the chop, combined with the orange-chipotle glaze, will assist in preventing the chop from drying out, while providing a delicious combination of flavors. Cooking meats that have been stored in the refrigerator should be brought to room temperature prior to cooking to prevent drying out the exterior of the meat before you’ve given the inside a chance to cook through.
To spice rub pork: In a small bowl, combine cumin, coriander, chile, salt and pepper. Use paper towels to pat-dry the pork chops and coat completely with spice mixture. Transfer to a plate and set aside until the pork is at room temperature.
To prepare glaze: In a small saucepan, add the orange juice, sugar and garlic and place on the stove over a medium-high heat to boil. When the liquid has come to a boil, reduce the heat to a simmer and cook until the sauce has thickened, about 5 minutes. Add the cumin, chile and lemon juice and stir thoroughly until well combined. Taste and season with salt and pepper.
To cook pork: Prepare a moderate charcoal fire for indirect grilling, preheat a gas grill to medium, leaving one burner unlit, or heat a large grill pan over medium heat. Brush the grill grates or pan with a thin coating of oil using a silicone pastry brush.
Set the chops onto the grill and brown on both sides, turning once, for about 3 minutes per side. Using a silicone pastry brush, apply a thin coating of glaze on both sides of the chops, cover the grill and cook until the chops offer some resistance to the touch but are still springy, not firm, about 4 minutes longer. Alternatively, insert an instant read thermometer horizontally into a chop; it should register about 150°F for medium.
To serve: Transfer the pork chop to a warmed dinner plate and drizzle with additional glaze. Serve immediately.
To spice rub pork: In a small bowl, combine cumin, coriander, chile, salt and pepper. Use paper towels to pat-dry the pork chops and coat completely with spice mixture. Transfer to a plate and set aside until the pork is at room temperature.
To prepare glaze: In a small saucepan, add the orange juice, sugar and garlic and place on the stove over a medium-high heat to boil. When the liquid has come to a boil, reduce the heat to a simmer and cook until the sauce has thickened, about 5 minutes. Add the cumin, chile and lemon juice and stir thoroughly until well combined. Taste and season with salt and pepper.
To cook pork: Prepare a moderate charcoal fire for indirect grilling, preheat a gas grill to medium, leaving one burner unlit, or heat a large grill pan over medium heat. Brush the grill grates or pan with a thin coating of oil using a silicone pastry brush.
Set the chops onto the grill and brown on both sides, turning once, for about 3 minutes per side. Using a silicone pastry brush, apply a thin coating of glaze on both sides of the chops, cover the grill and cook until the chops offer some resistance to the touch but are still springy, not firm, about 4 minutes longer. Alternatively, insert an instant read thermometer horizontally into a chop; it should register about 150°F for medium.
To serve: Transfer the pork chop to a warmed dinner plate and drizzle with additional glaze. Serve immediately.