Côte de porc enrobée de chile

Ingrédients

• 4 1-inch thick bone-in pork chops
• 1 tablespoon ancho chile powder
• 1 teaspoon dried oregano
• 1 teaspoon kosher or sea salt (or more to taste)
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon vegetable oil
• Pickled Grape Salad (to serve)

Préparation

1. 1

   Place pork chops on a baking sheet or cutting board. Stir ancho chile powder, oregano, salt and pepper in a small bowl. Rub the pork chops with the spice mixture. Set aside.

2. 2

   Preheat the grill to medium high, or heat a grill pan over medium-high heat.

3. 3

   Brush the grill or grill pan with 1 tablespoon of vegetable oil. Add pork chops, cook for 7 to 8 minutes, then flip and cook on the other side for another 6 to 7 minutes. The meat should be at 145°F to 150°F if checked with a meat thermometer.

4. 4

   Transfer the pork chops to a plate to rest for about 5 minutes. Slice and serve with the Pickled Grape Salad.