My magic carpet has been spinning the globe in search of new and palate tingling spice mixtures, and, guess where I’ve landed? On the continent of Africa and the country of Ethiopia! Oh, yes, can you smell the exotic blend of spices that make up this spice called ‘berbere’? I’ve used it on a rack of ribs and now I’m lathering up thick pork chops with it. You’ll not be disappointed because the layers of flavors you’ll taste from hints of sweet to spicy and hot will make this pork chop talk to you!
I served it with, as you can see, just simple European greens, a few Campari tomatoes, a drizzle of yogurt bleu cheese and a thick grilled onions dusted with a combo of dried herbs~~parsley, mint, chervil~~you make your chop your own with your sides and plating. Be ready to scream ‘boholicious’!!
Serves: 2
What you need:
2 large thick pork chops
3 tsp berbere spice mixture
(My RECIPE for Berbere!)
1 tsp sea salt
Canola Cooking Spray
What you do:
On a large plate, combine the berbere and salt and blend. Spread out the spice mixture on the plate. Coat the chops with cooking spray. Coat both sides of the chops with the spice mixture then respray and pat into meat.
You can prepare the chops on an outdoor grill or in a cast iron skillet. The choice is yours~~I did outdoor grilling. Heat grill to about 400 degrees and cook chops on each side about 6-8 minutes. Let them rest about 5 minutes before serving.
©alice d’antoni phillips www.allyskitchen.com
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