Friday, April 26, 2013

Crispy Crust Double Thick Pork Chop with Roasted Red Salsa

Chop served with roasted red salsa.

One double thick pork chop with bone on, tenderized in water to cover with one tablespoon of baking soda for at least one hour, up to four. Rinse well, pat dry then put in fridge uncovered for at least half hour for surface to dry.

Dry rub:

Sea salt
Black pepper
Crushed or ground coriander seeds
Ground cumin
Pimento or smoked paprika

Enough rice flour to coat all surfaces

Roasted Red Salsa:

8 Roma tomatoes, cut in half lengthwise 
1 Onion, cut in half inch thick slices
1 Head of garlic, sprinkled with olive oil, salted and cut in half and wrap in foil
4 - 5 Jalapeno chiles

Mexican oregano
Coriander seeds
Chili powder
Black pepper
Lime or lemon juice

Salt and drizzle olive oil over tomato, onion and chiles and place in 425º F oven until well charred. This can take up to 30 - 40 minutes. Place in blender with spices and herb (in batches if necessary) with about 1/4 to 1/2 cup of water and puree well. Adjust amount of water for right consistency and finish with fresh lime or lemon juice. This recipe makes about a liter of salsa.  


Rub chop with rub mixture and cover all surfaces then dust with rice flour, pat it into chop well and let dry for about 5 minutes before deep frying at 370º F (about two to four minutes) until crust is golden. Finish in preheated 350º F oven for about 5 - 8 minutes or until desired doneness (I like my chops about medium). Remove, place on plate or cutting board and tent with foil to let carryover heat finish cooking and meat juices to be reabsorbed before serving or cutting. Do not overcook or meat will be dry and tasteless.