Cumin and Pepper Pork Chops

Cumin and Pepper Pork Chops | 0 Comments
Tailgate , Chef Jeff Henderson, Aired on Thu 11/27
Pork, Tailgate
The Back Story

Method

-      Coat pork chops in extra virgin olive oil, cumin, fresh cracked pepper and salt

-      Heat grapeseed oil in cast iron skillet, and sear pork chops on each side

-      Finish cooking pork chops in a 450-degree oven for 30 minutes

-      While pork chops are in the oven, char peppers over an open flame

-      Once cool, dice half of each pepper

-      Place ear of corn over open flame until charred; remove from heat, and cut corn off the cob

-      Cut lime in half, and heat over flame until slightly charred

-      In a cast iron skillet, add diced tomatillos, diced peppers, corn, okra and garlic, and stir

-      Season with salt and pepper to taste

-      Once vegetables begin to cook down, add in diced red tomato, and stir

-      Add 2 tablespoons of chopped cilantro, and stir

-      Remove pork chops from oven, and top with tomatillo mixture

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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