The mistress of tea, spice and botanical brews, Amy Blackthorn spent some time chatting with me on my new Podcast Series, Conversational Witchcraft. She loves lots and lots of flavor mixes with roasted meats and sweet surprises of flavor. This juicy bone-in porkchop is grilled to seal in the flavor after being soaked in a spicy unexpected dry rub for hours to achieve complex flavor and served over a tangy slaw.
For the Rub:
1 Tablespoon EACH: Dark Cocoa Powder, Brown Sugar, Espresso Powder (NOT Ground
Dried Parsley flakes, Granulated Onion, Granulated Garlic, Salt, Pepper
1 teaspoon Chipotle powder *optional
1 teaspoon smoked paprika
1 teaspoon cumin
2 Tablespoons water
4 Large bone in porkchops
2 Tablespoons olive oil
For the Cranberry Apple Slaw
1 bag (16oz) Shredded cabbage or coleslaw mix
2 granny smith apples julienned
4oz dried cranberries
3 Tablespoons Mayonnaise
1 Tablespoon sugar
1 Tablespoon Apple cider vinegar
Salt and Pepper to taste
Pinch fresh dill
Make the Slaw. Whisk together Mayonnaise, sugar, cider vinegar, salt and pepper. Mix in cabbage, apples and cranberries. Toss to coat in dressing. Sprinkle fresh dill on top and refrigerate until ready to serve.
Make the Rub. Combine Cocoa, Brown Sugar, Espresso powder, Parsley, granulated onion, granulated garlic, salt, pepper, chipotle, paprika, cumin and water in a medium bowl. Pat dry Porkchops to remove any excess moisture. Coat porkchops compactly in rub mixture. Cover and let rest in the refrigerator for at least one hour or up to overnight. Heat a grill to medium high heat. Brush each porkchop to coat in olive oil. Grill on medium heat until internal temperature inserted is 135-140 degrees. Serve on top of a bed of Cranberry Apple Slaw.
