Spice Rubbed Pork Chops With Apple Mango And Pomegranate Chutney Adapted From Bobby Flay Recipe 55

SPICE-RUBBED PORK CHOPS WITH SORGHUM BBQ SAUCE

Steps:

• Combine the ketchup, sorghum, vinegar, mustard, ancho powder, habanero and some salt and pepper in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until slightly thickened, about 10 minutes. Set aside about 1/2 cup for serving; keep warm.
• Prepare a grill for medium-high indirect heat. Brush the top of the pork chops lightly with canola oil, and rub the oiled side with the spice rub. Let stand at room temperature for 30 minutes.
• Place the chops rub-side down over direct heat on the grill and cook until charred, about 4 minutes. Brush the tops with canola oil, flip, and cook for 1 minute, just to brown the bottom a bit. Brush the tops generously with barbecue sauce; shift them over to indirect heat and cook, covered, until a meat thermometer registers an internal temperature of 150 degrees F, about 5 minutes. Remove the chops from the grill, brush them with more of the sauce and let rest, loosely tented, for 10 minutes. Serve with the reserved BBQ sauce.
• In a bowl, whisk together the ancho, coriander, mustard, paprika, pepper, salt, chile de arbol, cumin and oregano until blended. Store in a cool, dark place, tightly covered, for up to 6 months.
• Yield: about 1 1/2 cups

SPICE-RUBBED GRILLED PORK CHOPS

Steps:

• At least 1 and up to 8 hours before you plan to grill the pork chops, prepare the dry rub, combining the ingredients in a small bowl. Coat the chops with the spice mixture, place them in a large plastic bag, seal, and refrigerate.
• Fire up the grill, bringing the heat to medium (4 to 5 seconds with the hand test).
• Remove the chops from the refrigerator and let them sit covered at room temperature for about 20 minutes.
• Spray the chops with oil and transfer them to the grill. Grill for 18 to 20 minutes total. Turn onto each side twice, rotating the chops a half turn each time to get criss-cross grill marks. The chops are done when just a hint of pink remains at the center. Serve hot.

PORK RUB RUBBED AND BAKED PORK CHOPS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Mix paprika, sugar, salt, pepper, garlic powder, onion powder, and cayenne pepper together in a wide, shallow bowl. Dredge pork chops in the spice mixture to coat and arrange on a baking sheet.
• Bake chops in preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

SPICY MAPLE GLAZED PORK CHOPS WITH APPLE GINGER CHUTNEY

Steps:

• Combine the stock, apple juice, sugar and peppercorns in a medium saucepan over high heat and reduce to 3 cups. Season to taste with salt and strain through a fine strainer.Mix all ingredients until well combined.
• Preheat oven to 400 degrees F. In a small bowl, combine the chile powders and garlic.
• Season the pork loin to taste with salt and pepper and rub all surfaces with the chile mixture. In a large roasting pan, roast the loin until medium rare, about 40 minutes.
• When cool enough to handle, cut between the bones into 8 chops. In a heavy ridged grill pan, sear the chops 3 minutes on each side until grill marked. Place on a serving platter and brush with maple glaze. Serve with sauce and chutney on the side.
• In a large saucepan over medium heat, melt the butter and saute the onion and jalapeno until the onion is translucent.
• Add the ginger, orange zest, orange juice, vinegar, brown sugar and honey and cook until the sauce is reduced by half and has a glazed appearance. Reduce the heat to low, add two thirds of the apple slices, and cook until the fruit is just tender.
• Turn off the heat and gently fold in the remaining apples and the orange segments. Pour the chutney into a bowl and allow to cool to room temperature.
• Mix in the cilantro, red bell pepper and salt and pepper to taste.

MANGO POMEGRANATE CHUTNEY

Steps:

• Using the blade of a sharp knife, cut about 1/4 inch deep into the skin of the pomegranate, careful not to cut through the seeds. Cut all the way around the perimeter of the pomegranate.
• Twist the halves of the pomegranate apart. If they don't separate, cut around the perimeter again until they do.
• Hold one half of the pomegranate over your cook pan with the seeds facing down, and firmly tap the back of pomegranate with a meat mallet or something similar. The seeds will start to fall into the pan. Rotate the pomegranate to get as many of the seeds as possible out as you do this.
• Remove the white membrane from inside the pomegranate half to loosen the remaining seeds. Also remove any membrane fragments that fall into the pan. Repeat with the other half of the pomegranate.
• Place all remaining ingredients in the pan. Bring to a boil, reduce heat to low, and simmer until thick, about 30 minutes, stirring frequently to keep from sticking.
• Store, refrigerated, in an airtight container.

SPICE-RUBBED PORK CHOPS

Steps:

• 1. GRILL DIRECTIONS: In small bowl, combine all ingredients except pork chops mix well. Rub pork chops on both sides with spice mixture. Let stand at room temperature for 30 minutes.2. Meanwhile, heat grill. When ready to grill, place pork chops on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until pork is no longer pink in center, turning once.TIP:To broil pork chops, place on broiler pan broil 4 to 6 inches from heat using times above as a guide, turning once.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 180 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 3 g 15% * Cholesterol: 65 mg 22% * Sodium: 190 mg 8% * Total Carbohydrate: 4 g 1% * Dietary Fiber: 0 g 0% * Sugars: 3 g * Protein: 23 g * Vitamin A: 6% * Vitamin C: 0% * Calcium: 2% * Iron: 6% * Dietary Exchanges: 3 Lean Meat

JERK-RUBBED PORK CHOPS

Steps:

• Zest one of the limes and juice it.
• Put 1 tablespoon lime zest and 1 tablespoon lime juice in a small bowl.
• Add the jerk seasoning and the olive oil and stir until the mixture forms a thick paste.
• Spread the lime-jerk paste on both sides of each pork chop and put the chops on a plate.
• Let the chops marinate at room temperature for 30 minutes to 1 hour.
• Preheat a gas grill to med-high; place the chops on the grill.
• After 6 minutes, turn the chops and cook until they are brown outside and slightly pink inside, another 5-6 minutes.
• Remove from the grill and let the chops rest for about 5 minutes.
• While they are resting, cut the remaining lime into wedges.
• To serve, place 1 pork chop on each plate and garnish with a lime wedge and 2 cilantro sprigs.