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Pork rib chops
Servings
2
Preparation time
10 minutes
Cooking time
10 minutes
Ingredients
2 pork rib chops, approx. 150 g (1/3 lb.) each
15 ml (1 tbsp.) coriander seed, crushed
15 ml (1 tbsp.) mustard seed, crushed
15 ml (1 tbsp.) celery seed, crushed
15 ml (1 tbsp.) black peppercorns, crushed
15 ml (1 tbsp.) butter
1 shallot, finely chopped
1 package white asparagus, blanched
2 oyster mushrooms, chopped
½ basket grape tomatoes
15 green or yellow beans with ends snapped off, blanched
To taste salt and pepper
15 ml (1 tbsp.) coriander seed, crushed
15 ml (1 tbsp.) mustard seed, crushed
15 ml (1 tbsp.) celery seed, crushed
15 ml (1 tbsp.) black peppercorns, crushed
15 ml (1 tbsp.) butter
1 shallot, finely chopped
1 package white asparagus, blanched
2 oyster mushrooms, chopped
½ basket grape tomatoes
15 green or yellow beans with ends snapped off, blanched
To taste salt and pepper
- Preheat the grill to high heat.
- Mix the spices together on a plate. Roll the outside of each pork rib chop in the spice mixture.
- Place the pork rib chops diagonally on the grill with the tips to the left. After 2 minutes, shift the pork rib chops using tongs so the tips are pointing to the right. After 2 more minutes, turn each pork rib chop over and repeat on the other side. Cook until the internal temperature of the meat reaches 55˚C (130˚F). Set aside.
- In a frying pan, melt the butter and sweat the shallots.
- Add the blanched vegetables and sauté for 2 to 3 minutes.
- Season and serve.
Source:
Académie culinaire, www.academieculinaire.com
