Free Range Irish Pork Chop In a Porcini Mushroom & Chili Dry Rub
Thu, 22 April 2021
Dan Howell from Man Street Kitchen
Free Range Irish Pork Chop In a Porcini Mushroom & Chili Dry Rub
Ingredients
2 x Free Range Irish Pork Chops
Dry Cure
¼ Cup Porcini Powder
¼ Cup Soft Brown Sugar
2 Tbsp Kosher Salt
2 Tbsp Chili Flakes
2 Tbsp Coarsely Crushed Fennel Seeds
Fennel & Beetroot Slaw
1 large fennel thinly sliced
1 large beetroot cut into julienne
1 Handful of Sorrel Leaves roughly chopped
Apple Cider Vinegar
Extra virgin Olive Oil
Flakey Sea Salt
Method
- To make the porcini powder simply place dried porcini mushrooms into a food processer and blitz into a powder.
- Combine porcini powder and all other dry cure ingredients into a bowl and thoroughly mix.
- Generously coat both sides of the chops with dry cure and allow to marinade in the fridge for 4/5 hours.
- Preheat grill to a med/high heat and remove chops from the fridge so they come up to room temperature.
- While the grill is warming up toss and the salad ingredients together but don’t dressing the salad until you are ready to eat.
- Once your grill is nice and hot, grill chops for 3-4 minutes each side until cooked. Serve with dressed salad and enjoy.
