Zutaten für Asian Spice Rubbed Pork Chops W Wild Mushroom Soy Vinaigrette
- Sweet Paprika
- Dry Mustard
- Salt
- Fresh Ground Black Pepper
- Ground Star Anise
- 1 tsp ground ginger
- Ground Allspice
- Cayenne
- 3 tbsp peanut oil (plus 1/2 cup for vinaigrette)
- 1/2 cup chopped shallots
- Fresh Ginger
- Garlic Cloves
- Mixed Mushrooms
- 1/4 cup soy sauce
- Rice Vinegar
- 1 tbsp honey
- Toasted Sesame Oil
- Fresh Cilantro
- 4 pork chops (about 1 inch thick)
- Vegetable Oil
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Zubereitung von Asian Spice Rubbed Pork Chops W Wild Mushroom Soy Vinaigrette
- **Spice Rub:** Combine 2 tbsp brown sugar, 1 tbsp chili powder, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp ground ginger, 1 tsp ground coriander, 1 tsp black pepper, and 1/2 tsp cayenne pepper (optional) in a bowl. Mix well.
- **Mushrooms:** Heat 3 tbsp peanut oil in a large skillet over medium-high heat. Add 1/2 cup chopped shallots, 2 tbsp minced ginger, and 2 cloves minced garlic. Cook, stirring, until softened (about 5 minutes). Do not brown.
- Raise heat to high. Add 1 lb mixed wild mushrooms (shiitake, oyster, cremini). Cook, stirring often, until tender (about 8 minutes).
- In a large bowl, whisk together 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, and 1 tsp sesame oil.
- Gradually whisk in 1/2 cup peanut oil. Season with salt and pepper to taste.
- Gently stir in the cooked mushrooms and 1/4 cup chopped cilantro.
- Taste and adjust seasoning. Set aside at room temperature.
- **Pork Chops:** Preheat grill to high heat. Brush 4 pork chops (about 1 inch thick) with oil. Generously rub one side of each chop with the spice rub.
- Grill rub-side down until charred and crusty (4-5 minutes).
- Flip chops, reduce heat to medium, or move to a cooler part of the grill. Close the grill lid and cook until cooked through (6-7 minutes).
- Remove from grill and let rest for 5 minutes.
- Spoon the mushroom vinaigrette over each pork chop and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
76 g
Sugar
37g
Fat
68g
Carbs
4g
