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Pork

Spice Crusted Pork Chops with Bean Sprout Salad

I got this recipe from a Californian website called Metro: My Grocer. I was interested in doing something with a crust, we had some pork chops in the fridge so it made sense. You can find the original recipe here.

We had a mate of mine round who’s a big eater so I just cooked enough for 4 and let him finish what was left.

Ingredients:

Crust, Salad & Marinade

 

  • 4 x Pork Chops

For the marinade

  • 1 garlic clove, chopped
  • 2 tbsp grated fresh ginger
  • 3 tbsp light soy sauce
  • ¼ cup extra virgin olive oil

For the spice crust

  • 2 tbsp crushed, coriander seed
  • 1 tbsp crushed, mustard seed
  • 1 tbsp crushed coarse black pepper
  • 2 tbsp Dijon mustard

For the bean sprout salad

  • ½ cup light soy sauce
  • 2 tsp sesame oil
  • 2 tbsp rice vinegar
  • 2 tbsp grated ginger
  • 1 cup bean sprouts
  • To taste chopped fresh coriander
  • To taste freshly ground pepper

Method of Preparation:

 

  1. Combine all the marinade ingredients together and marinade the pork chops. I simply used a large sandwich bag. Don’t put it in the fridge here or it will take longer to cook and cook less evenly. Ideally you could leave this all day but 20 minutes will be enough to impart flavour.
  2. Preheat grill to medium high
  3. Once you’ve crushed your seeds just empty the mixture out onto a plate. Spread the mustard on ONE SIDE of the pork, lay that side in the crust mixture and then set aside

    Ready for the Grill!

  4. In preparation for the salad, combine the soy, sesame oil, rice vinegar and ginger and set aside
  5. Grill the pork chops for about 3 to 4 minutes on each side or until cooked to your liking
  6. Serve the pork beside a pile of bean sprouts, drizzled with the dressing, and sprinkled with coriander

As regular readers will know I always change something. Only a little one this time as I used wholegrain mustard  – why not? Apart from, that is, from the bit where I just didn’t read the recipe and lumped all the salad ingredients together for a good 20 minutes (including the bean sprouts) which did make the salad a little too salty if I’m honest.

That aside, we were quite impressed with the results. The crust was quite fiery, the pork was juicy and the bean sprout salad had a nice Oriental flavour with citrus notes from the coriander. It didn’t marry up perfectly for me but it was good enough and nobody complained, especially our guest who happily polished off the remainder.

Dinner is Served

All in all a success but I might hold back a little on the black pepper and mustard seed next time, just to help you get more of the flavour of the juicy pork. One other point I might make is that instead of a pork chop, go for a pork loin steak instead.

Discussion

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