Masa Mole is a great rub for grilled pork chops as the flavors of the chile and cinnamon marry the juices of the pork it creates something very drool worthy.
Escabeche is an ancient technique brought to Spain by the Arabs consisting of a meat or vegetable cooked in an acidic medium usually vinegar in order to preserve it. Escabeche or other similar techniques can be found all over the world from Latin America, The Caribbean, to the Philippines.
The tart mushrooms act as a side dish and a sauce for these rich and succulent pork chops.
Step 1 -
Season pork chops generously with salt an hour before cooking and leave at room temperature or season the night before.
Step 2 - Mushroom Escabeche
Heat a sauté pan over medium high heat and add all of the oil to the pan.
Step 3 -
When the oil is hot, add the mushrooms, it is ok if they pile up a little bit as we do not need the mushrooms to be crispy.
Step 4 -
Add a pinch of salt and cook the mushrooms down, stirring every couple minutes for about 5-7 minutes.
Step 5 -
Add shallots, scallions, garlic and thyme and continue to cook for 2-3 minutes.
Step 6 -
Add the vinegar and bring to a boil and then turn off the heat.
Step 7 -
Season to taste with salt, honey and more olive oil if desired.
Step 8 -
Remove the thyme sprigs and this can hold for a couple weeks in the refrigerator.
Step 9 - Cooking Pork Chops
Rub the dry brined chops with olive oil and a generous amount of Masa Mole and a pinch more salt.
Step 10 -
While the chops temper to room temperature, get your fire started.
Step 11 -
When the grill is hot, sear each side of pork chops for 2-3 minutes to get nice color, keeping in mind not to burn the spices but to get close.
Step 12 -
Depending on the thickness of your chops you can finish cooking with indirect heat for another 3-5 minutes or when thermometer registers 135F for medium.
Step 13 -
If cooking stove top you can sear in a cast iron and finish in a 350F oven.
Step 14 -
Serve pork chops over a bed of spinach and garnish with mushroom escabeche
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