Post by marlaoh on Jun 4, 2003 6:46:18 GMT -6
GRILLED THIN PORK CHOPS (CHULETAS) WITH SWEET POTATO SALAD AND A CHILE-GLAZED APPLE
For the salad:
4 medium sweet potatoes
1/4 cup chopped scallions, both green and white parts
1/2 cup diced celery (about 1 large stalk)
1/4 cup fresh lime juice (about 2 limes)
1/4 cup honey
1/4 cup extra-virgin olive oil
1/4 cup roughly chopped fresh cilantro
1/4 cup molasses
1 tablespoon minced fresh chiles of your choice, or less to taste
8 thin pork chops, about 6 ounces each
3 tablespoons ground cumin
Kosher salt and freshly cracked black pepper to taste
2 Granny Smith apples, cored and halved
2 tablespoons olive oil
1. Build a multi-level fire in your grill: Leaving one-quarter of the bottom free of coals, bank the coals in the remaining three-quarters of the grill so that they are three times as high on one side as on the other. When all the coals are ignited and the temperature over the side with more coals is hot (you can hold your hand about 5 inches above the grill grid for 2 seconds or less), you’re ready to cook.
2. Peel the sweet potatoes and dice them medium (you should have about 3 cups). Cook the diced potatoes in a large pot of boiling salted water until just tender but not mushy, about 8 to 10 minutes, then drain, cool well in running cold water, and drain again. Place them in a large bowl with all the remaining salad ingredients and toss until well mixed. Set aside while you grill the chops and apples.
3. In a small bowl, combine the molasses and chiles, mix well, and set aside.
4. Rub the chops with the cumin, sprinkle them generously with salt and pepper, place them on the grill, and cook until they are well seared on the outside and done the way you like them on the inside, about 3 to 4 minutes per side for medium. To check for doneness, poke the meat with your finger to check its firmness level; if you’re unsure, nick, peek, and cheat: Make a cut in the thickest part of the meat and peek at the center to be sure it is just slightly less done than you like it.
5. Meanwhile, rub the apples with the oil, sprinkle with salt and pepper, and put them on the side of the grill with fewer coals, cut side down. Cook until they are golden brown, about 5 minutes; during the last 30 seconds or so of cooking, turn them over and brush the cut sides generously with the molasses-chile mixture.
6. Put a chop on each plate along with one of the apple halves and some of the salad and serve.
Cook to Cook: Thin pieces of meat generally need to be cooked over a hot fire so that they get nicely seared but don’t dry out. These chops are no exception. In fact, the twin keys to this dish are very thin chops and a very hot fire.
For the salad:
4 medium sweet potatoes
1/4 cup chopped scallions, both green and white parts
1/2 cup diced celery (about 1 large stalk)
1/4 cup fresh lime juice (about 2 limes)
1/4 cup honey
1/4 cup extra-virgin olive oil
1/4 cup roughly chopped fresh cilantro
1/4 cup molasses
1 tablespoon minced fresh chiles of your choice, or less to taste
8 thin pork chops, about 6 ounces each
3 tablespoons ground cumin
Kosher salt and freshly cracked black pepper to taste
2 Granny Smith apples, cored and halved
2 tablespoons olive oil
1. Build a multi-level fire in your grill: Leaving one-quarter of the bottom free of coals, bank the coals in the remaining three-quarters of the grill so that they are three times as high on one side as on the other. When all the coals are ignited and the temperature over the side with more coals is hot (you can hold your hand about 5 inches above the grill grid for 2 seconds or less), you’re ready to cook.
2. Peel the sweet potatoes and dice them medium (you should have about 3 cups). Cook the diced potatoes in a large pot of boiling salted water until just tender but not mushy, about 8 to 10 minutes, then drain, cool well in running cold water, and drain again. Place them in a large bowl with all the remaining salad ingredients and toss until well mixed. Set aside while you grill the chops and apples.
3. In a small bowl, combine the molasses and chiles, mix well, and set aside.
4. Rub the chops with the cumin, sprinkle them generously with salt and pepper, place them on the grill, and cook until they are well seared on the outside and done the way you like them on the inside, about 3 to 4 minutes per side for medium. To check for doneness, poke the meat with your finger to check its firmness level; if you’re unsure, nick, peek, and cheat: Make a cut in the thickest part of the meat and peek at the center to be sure it is just slightly less done than you like it.
5. Meanwhile, rub the apples with the oil, sprinkle with salt and pepper, and put them on the side of the grill with fewer coals, cut side down. Cook until they are golden brown, about 5 minutes; during the last 30 seconds or so of cooking, turn them over and brush the cut sides generously with the molasses-chile mixture.
6. Put a chop on each plate along with one of the apple halves and some of the salad and serve.
Cook to Cook: Thin pieces of meat generally need to be cooked over a hot fire so that they get nicely seared but don’t dry out. These chops are no exception. In fact, the twin keys to this dish are very thin chops and a very hot fire.