Prep 10 mins
Cook 0 mins
from Inside Out magazine
- 14.78 ml dried chilies
- 14.79 ml fennel seed
- 14.78 ml sea salt
- 8 lean pork loin chops, pounded to flatten a little
- 29.58 ml olive oil
- Put chilli, fennel and sea salt into a mortar.
- Pound till coarse.
- Rub into pork chops.
- Leave to stand for 30 minutes.
- Brush grill or BBQ with the olive oil.
- Cook to your taste.
- serve with cous cous.
I used Paula's great advise and used a grinder for the seasoning and also letting the chops and rub get all friendly all day in the fridge. They were delicious on the bbq and the pork was really flattered with the rub. Served with well chilled potato salad and sparkling iced tea for a very happy summer meal.
Fairly easy process for the rub, the chops did have a kick, but all who had them liked that kick. Served with grilled asparagus and sweet potato wedges for ZWT8
The seasoning produces an excellent flavor to the pork. I followed the directions and discovered that during the pounding of the chilies that my throat and eyes began to burn. The seasoning blend was then placed in my spice grinder and the processing completed. The chops were seasoned in the morning and then placed in the refrigerator all day. The chops were very lean and were drizzled lightly with olive oil before placing on the grill. They were served with Mashed Chipotle Sweet Potatoes and Green Salad With Cranberry Vinaigrette.