Since Robin and I watch pretty close our red meat intake – that’s not to say that we don’t eat red meat, we just watch the amounts we eat – pork is the “other white meat” and does not affect us as does beef. (I do love a good rib-eye steak!) But look at what we had tonight, and it was really good. Enjoy the recipe and try this pork. Here is a Printable Recipe for the pork and here is a Printable Recipe for the Broccoli Salad. Both of these recipes can also be found in the blog’s Master Recipe List. The link is in the Sidebar. Enjoy!

Grilled Moroccan Center-Cut Pork Chops

Time: 3:20
Yield: 2 servings
Yield: about 1/2 cup  of the spice mixture
Adapted From: http://www.nytimes.com/1998/11/11/dining/the-minimalist-gravlax-without-fear-a-stunning-dish-just-looks-hard.html?pagewanted=4&src=pm

Ingredients:
2 Center-Cut Pork Chops, about 1 inch thick
1 T Fennel seeds
1 T Anise seeds
1 T Caraway seeds
1 T Coriander powder
1 T Celery Seeds
2 t Cumin seeds
3 Whole Cloves
4 Cardamom pods, seeds removed
1 t Ground Cinnamon
3 T Sugar
1 T Sea Salt
2 T fresh cracked black pepper

Directions:
1. Place the fennel, anise, caraway, coriander, cumin, celery, clove and cardamom in a dry skillet, and toast over medium heat, shaking the pan frequently, until the mixture is aromatic, 1 to 2 minutes. Grind all the spices together, then mix with the cinnamon, sugar, salt and pepper. Rub about 1 Tablespoon of the spice mixture on each side of two center-cut pork chops. Use the rest of the spice mixture to make gravlox. (See below) Place in a zip lock bag and refrigerate for about 3 hours.

2. Bring up to room temperature before grilling.

3. Over medium grill heat, about 300 degrees F, cook these pork chops for about 5 minutes on each side – “middle finger to thumb” doneness. The center should be light pink to whitish when done. The outside will be slightly blackened. The trick is to cook these chops slowly!

Broccoli Salad


Ingredients:
1 small head of broccoli, florets removed
2 strips bacon, diced and fried crispy
4 cloves Garlic, sliced and sauteed until caramelized
Juice of 1/2 Lemon
3/4 T dried Lemon peel

Directions:
1. Steam the broccoli florets until a bright green.

2. Place the bacon into a large bowl. Add the cooked broccoli, caramelized garlic and the pan liquid, lemon juice and lemon peel. Toss gently and serve either warm or chilled.

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So there you have an easy and delightful summer dinner. Our dinner also included a 1993 Rose Creek (ID) Johannesburg Riesling, Woodridge Vineyards. This winery was owned by Jamie Martin, a relative of Robin’s. Jamie is now the winemaker at Cold Springs Winery in Hammett, Idaho. If you can not find this particular wine, almost any good Johannesburg Riesling should work well.

And after you finish this delightful dinner, think about using the remaining rub on a 2 pound, skin on and boneless salmon fillet. Wrap and refrigerate for 48 hours. Before slicing very thin, gently wash the rub off. You have just made a Moroccan Refrigerator Gravlox. Cheers!