SERVES 4
TOTAL TIME: 40 minutes
Buy chops of similar thickness so that they cook at the same rate.
|
⅓ |
cup extra-virgin olive oil |
|
4 |
garlic cloves, minced |
|
1 |
teaspoon ground cumin |
|
¼ |
cup orange juice |
|
¼ |
cup lime juice (2 limes) |
|
1 |
tablespoon packed brown sugar |
|
1 |
orange |
|
2 |
(15-ounce) cans black beans, rinsed |
|
1 |
avocado, halved, pitted, and cut into ½-inch pieces |
|
1 |
small red onion, chopped fine |
|
2 |
tablespoons minced fresh cilantro |
|
Salt and pepper |
|
|
4 |
(8- to 10-ounce) bone-in pork rib chops, ¾ to 1 inch thick, trimmed and sides slit to prevent curling (click here) |
1. Microwave oil, garlic, and cumin in medium bowl until hot, about 30 seconds. Whisk in orange juice, lime juice, and brown sugar; measure out and reserve ¼ cup dressing for salad.
2. Cut away peel and pith from orange, then quarter orange and slice crosswise into ¼-inch-thick pieces. Toss orange, beans, avocado, onion, and cilantro with reserved ¼ cup dressing and season with salt and pepper to taste. Pat chops dry with paper towels, brush with remaining dressing, and season with salt and pepper.
3A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two-thirds evenly over grill, then pour remaining coals over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
3B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to medium-low.
4. Clean and oil cooking grate. Place chops on hotter side of grill and cook (covered if using gas) until browned on both sides, 2 to 4 minutes per side. Slide chops to cooler side of grill and cook until pork registers 145 degrees, 4 to 8 minutes, flipping chops halfway through cooking. Transfer chops to platter; tent loosely with aluminum foil and let rest for several minutes before drizzling with remaining dressing. Serve with salad.