Name: Spice-Crusted Pork Chops on Cauliflower Purée
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 serving(s)
Ingredients: 1 tbsp black peppercorns; 1 tbsp coriander seeds; 2 tsp cumin seeds; 2 tsp caraway seeds; 1 tsp coarse salt; 4 bone-in pork chops, 1 1/4-inch (3 cm) thick, trimmed of fat; 2 cups (500 ml) cauliflower purée; 3 tbsp mixed fresh herbs, finely chopped (flat-leaf parsley, tarragon, chives, cilantro, etc.)

Ingredients

1 tbsp black peppercorns
1 tbsp coriander seeds
2 tsp cumin seeds
2 tsp caraway seeds
1 tsp coarse salt
4 bone-in pork chops, 1 1/4-inch (3 cm) thick, trimmed of fat
2 cups (500 ml) cauliflower purée
3 tbsp mixed fresh herbs, finely chopped (flat-leaf parsley, tarragon, chives, cilantro, etc.)

Preparation

Preheat the grill, setting the burners to high, or preheat a non-stick skillet grill pan on high. Oil the grate or pan.
Using a mortar and pestle, coarsely grind the spices and salt. In a bowl, coat the chops with the spice mixture, pressing lightly to coat well. Grill the chops for 4 minutes per side for medium rare or until the desired doneness. Let rest for 5 minutes.
Meanwhile, in a bowl, combine the cauliflower purée with the fresh herbs.
Serve the chops with the cauliflower purée and a green vegetable, if desired.

Note from Ricardo

Variation: You can add walnut oil or curry powder to the mashed cauliflower.

Spice-Crusted Pork Chops on Cauliflower Purée

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note