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Grilled Pork Porterhouse With Delta Asparagus, Bellwether Ricotta and Preserved Lemon Gremolata
PORK FOODSERVICE42Ingredients
55Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 6 porterhouse (bone-in loin) pork chops
- 2 Tbsp. Berbere spice
- kosher salt (As needed, OR sea salt)
- 3 bunches asparagus (large, trimmed, peeled and blanched)
- olive oil (As needed)
- ground black pepper (As needed)
- 1 cup ricotta cheese (Bellwether)
- 6 Tbsp. lemon gremolata (preserved)
- 1/2 cup seasoned breadcrumbs
- 8 cups water
- 1/2 cup kosher salt
- 1/2 cup brown sugar (packed)
- 2 bay leaves
- 1 tsp. black peppercorns
- 5 sprigs thyme
- 5 sprigs rosemary
- 1 piece star anise
- 1/4 cup preserved lemon (diced)
- 2 cloves minced garlic
- 2 Tbsp. chopped parsley
- 2 Tbsp. celery leaves (inner, chopped)
- 1 tsp. coriander seeds (crushed)
- 3 Tbsp. extra virgin olive oil
- 2 cups day old bread (preferably whole grain)
- 1 tsp. minced fresh parsley
- 1 tsp. minced garlic (sweated in a little olive oil)
- 1/2 tsp. lemon zest
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 tsp. coriander seed
- 1 tsp. fenugreek seeds
- 1/2 tsp. black peppercorns
- 1/4 tsp. whole allspice
- 6 cardamom pods (white)
- 4 whole cloves
- 1/2 cup onion flakes
- 5 chiles de árbol (dried, stemmed, seeded and broken into small pieces)
- 3 Tbsp. paprika
- 2 tsp. kosher salt
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground ginger
- 1/2 tsp. cinnamon
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Directions
- Brine Porterhouse Chops for 4 to 6 hours. Remove from brine and pat dry before cooking.
- Season with Berbere spice and salt liberally.
- Grill chops for 4-6 minutes per side (depending on thickness) or until medium rare to medium. About 140 degrees and let rest for 3 minutes.
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