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Prairie Flavors


Content! By Laura Araujo Cooking with Pork


Chili-Rubbed Pork Chops with Grilled Mango Salsa Photo by Laura Araujo


Chili-Rubbed Pork Chops


with Grilled Mango Salsa Serves 4


4 thick-cut pork loin chops Kosher salt and coarse black pepper Canola oil


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For the brine: 4 cups cold water 2 tablespoons kosher salt 2 tablespoons molasses


For the spice rub: 1 tablespoon chili powder 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon smoked paprika 1 tablespoon brown sugar ¼ teaspoon allspice ¼ teaspoon cayenne pepper


For the mango salsa: 2 tablespoons lime juice 1 tablespoon honey 1 tablespoon olive oil 2 fi rm mangoes, diced 1 jalapeño pepper, fi nely chopped 1 red bell pepper, diced ¼ cup fi nely chopped red onion ¼ cup chopped cilantro


To make the brine, place the cold water, salt and molasses in a deep container and stir to com- bine. Place the pork chops in the brine, making sure they are fully submerged, and refrigerate for 1 hour. Combine the spice rub ingredients in a small bowl. After the chops have brined, pat them dry with a paper towel. Sprinkle both sides liberally with kosher salt and coarse black pepper then rub with the spice mixture. Allow the pork to stand at room temperature for 20 minutes and brush with oil before grilling. Prepare the grill for two-zone cooking. On a gas grill turn one burner on to high and leave one burner off. For charcoal, place most of the coals on one side of the grill and a thin layer on the other side. Sear both sides of the chops on the hot side of the grill until brown, about 3 minutes per side. Move the chops to the other (unheated) side of the grill, close the lid and allow them to cook for about 6 minutes. Flip, close the lid, and contin- ue cooking for 6 to 8 more minutes, or until the internal temperature is 140°F. Place the chops on a plate and tent with foil; allow them to rest for 10 minutes before serving. The internal tem- perature will rise to 145°F while resting. To make the mango salsa, whisk together the lime juice and honey in a medium bowl. While whisking, slowly drizzle in the olive oil. Add the mango, chopped peppers, onion and cilantro and toss to coat. Season with salt. Refrigerate until


serving.


Bonuss Bonus


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