Caveman Pork Chops with Poblano Pan-FrySteven Raichlen
Caveman Pork Chops with Poblano Pan-Fry
- Active Prep: 15 minutes
- Grill Time: 8 minutes
- Yield: Serves 2 and can be multiplied as desired
- Method: Caveman grilling (directly on the embers)
- 4 double thick pork chops, each about 1 1/2 inches thick
- Coarse sea salt and freshly ground black pepper
For the Poblano Pan-Fry
- 1/2 cup extra virgin olive oil
- 2 poblano chiles or 1 green bell pepper, cut into matchstick strips
- 1 yellow bell pepper, cut into matchstick strips
- 1 red bell pepper, cut into matchstick strips
- 3 jalapeno chiles, thinly sliced crosswise
- 3 shallots, thinly sliced crosswise
- 1/2 cup coarsely chopped fresh mint
Step 1: Build a charcoal fire, and using a grill hoe, rake the coals into an even layer. (Leave the front third of your grill coal-free.) When the coals glow orange, fan them with a newspaper to disperse any loose ash.
Step 2: Generously—and I mean generously—season the pork chops on both sides with salt and pepper.
Step 3: Lay the chops directly on the embers. Grill until cooked to taste, 4 to 5 minutes per side for medium (145 degrees), turning with tongs. (Wear leather gloves to protect your hands.)
Tip: Keep the chops moving every minute or so to make the cooking process more even.
Step 4: Using tongs, lift the chops out of the fire, shaking to dislodge any clinging embers. Using a stiff-bristled basting brush, brush off any loose ash and arrange the chops on a wire rack over a rimmed baking sheet. Let rest for 2 minutes.
Step 5: Meanwhile, make the Poblano Pan-Fry: Pour the oil in the cast-iron skillet (it helps to use a long-handled skillet) and heat it directly on the embers. Add a strip of pepper. When bubbles dance around it, the oil is ready. Add the poblano, peppers, jalapenos, shallots, and mint. Cook until the peppers begin to brown, 2 minutes. Pour the sizzling peppers and oil over the pork chops and dig in!
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