Grilled Pork Chops with Dried Porcini Rub and Corn Salad Braciole di maiale alla griglia al profumo di porcini secchi con insalata di mais
Recipe Preheat an outdoor grill to medium heat. For
Dried porcini are always a part of my pantry. I soak
the rub, pulse the porcini and fennel seed in a
them to rehydrate them and then chop and add
spice grinder to a fine powder to get about ½ cup.
to sauces, soups and braises to add depth. A little
Transfer to a bowl and stir in the sugar, salt and
goes a long way with these, so a small handful is
pepper. Sprinkle about 2 to 3 teaspoons of the rub
all you need. Don’t throw away the soaking liquid;
on each chop and rub into both sides. (For extra
strain it and add it to the sauce for added flavor!
flavor, rub the chops an hour or two ahead and
This makes more rub than you’ll need for the
refrigerate.) Brush the chops with the olive oil.
chops, but it will keep in your pantry for several weeks. It’s also delicious on chicken or mixed into
For the salad, put the corn, apricots and red onion
burger patties or tossed with vegetables before
on a baking sheet and brush all over with olive oil.
roasting.
Season with salt and pepper.
Yield Serves 4
Put the chops on one side of the grill and cook, turning occasionally, until nicely marked and just cooked through (a meat thermometer inserted
Ingredients for the pork chops
close to but not touching the bone should read 145 degrees F), about 5 minutes per side.
1 cup dried porcini mushrooms 2 tablespoons fennel seed
Meanwhile, grill the corn, apricots and red onion
2 tablespoons sugar
on the other side of the grill until the corn is lightly
1 tablespoon kosher salt
charred, about 5 minutes, and the apricots and
2 teaspoons freshly ground black pepper
red onion are just tender, about 3 minutes for the
4 (1-inch thick) bone-in pork loin chops,
apricots and 5 minutes for the red onion.
about 10 ounces each 2 tablespoons extra-virgin olive oil, plus more for brushing the grill
Let the chops rest for a few minutes off the grill while you assemble the salad. Cut the kernels from the ear into a large bowl. Cut the apricots and red
Ingredients for the corn salad
onion into chunks and add to the bowl. Drizzle with the olive oil and vinegar and toss. Add the
4 ears sweet corn, shucked
basil and season with salt and pepper. Toss and
4 firm ripe apricots, halved and pitted
serve with the pork chops.
1 medium red onion, cut into thick rings ¼ cup extra-virgin olive oil, plus more for brushing Kosher salt and freshly ground black pepper 2 tablespoons cider vinegar ¼ cup chopped fresh basil
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