Indian Spice Rub for Pork Chops
By America's Test KitchenPublished on August 22, 2007
Yield
Makes scant 1/4 cup, enough for 4 chops
Ingredients
1 tablespoon fennel seeds 1 tablespoon ground cumin 1 teaspoon ground coriander 1 teaspoon ground cardamom 1 teaspoon dry mustard ½ teaspoon ground cinnamon ¼ teaspoon ground cloves 2 teaspoons brown sugar
Instructions
- Grind fennel seeds to powder in spice grinder. Mix with remaining ingredients in small bowl.
Yield
Makes scant 1/4 cup, enough for 4 chopsIngredients
1 tablespoon fennel seeds
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cardamom
1 teaspoon dry mustard
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
2 teaspoons brown sugar
Ingredients
1 tablespoon fennel seeds
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cardamom
1 teaspoon dry mustard
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
2 teaspoons brown sugar
Ingredients
1 tablespoon fennel seeds
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cardamom
1 teaspoon dry mustard
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
2 teaspoons brown sugar
Why This Recipe Works
During our testing, we discovered a few simple secrets to the juiciest, most flavorful pork chops recipe: Choose tender and flavorful bone-in rib loin or center-cut loin chops and brine them to pump up their flavor and lock in their moisture; grill one side over high heat and the other side over moderate heat to allow the chops to cook through without burning the exterior; and apply a quick but flavor-packed spice rub before grilling.
Instructions
- Grind fennel seeds to powder in spice grinder. Mix with remaining ingredients in small bowl.
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