dinner · gluten-free · dairy-free
Chorizo-spiced grilled pork chop with dried chile salsa
A thick pork chop rubbed with three paprikas, oregano, onion, garlic and salt like Mexican chorizo, grilled and topped with a toasted guajillo salsa.
- Time
- 45min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Blender or food processor, Grill or smoker.
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Method
-
1
Mix the paprikas, oregano, onion and garlic powders and salt. Rub all over the chops and leave 30 minutes (or overnight).
-
2
Toast the dried chiles in a dry pan until fragrant, then soak in hot water for 15 minutes.
-
3
Char the jalapeño, onion and garlic. Blend with the soaked chiles, lime juice, a splash of soaking water and salt to a salsa.
-
4
Grill the chops over medium-high heat for 5-6 minutes a side, to 63°C (145°F). Rest 5 minutes.
-
5
Spoon the salsa over and finish with cilantro.
