Meherwan Irani

Rosemary, Fennel & Chili Flake Rubbed Bone-In Pork Chop

Portions: 2 people
Temps de cuisson: 0 - 30 min
Rosemary, Fennel & Chili Flake Rubbed Bone-In Pork Chop


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Developed by Meherwan Irani in Partnership with Masterbuilt and Kingsford


  1. 01

    To prep, light the Masterbuilt Gravity Series® 1050 Digital Charcoal Grill + Smoker and set it to 650 degrees F.

  2. 02

    For the pork chops, generously season both sides with salt and pepper, your spices (chili flakes, garlic powder, spanish paprika), and 1 tablespoon chopped fresh rosemary. Drizzle with olive oil.

  3. 03

    For the apples, toss with pinch of salt, sugar, and 1 teaspoon olive oil.

  4. 04

    Pro Tip – Salt helps with the sweetness and sugar helps with the caramelization.

  5. 05

    For the potatoes, season with salt and pepper, pinch of garlic powder, and 1 tablespoon olive oil.

  6. 06

    To cook, seasoned potatoes go on the grill first, then seasoned apples, and lastly seasoned pork chops. Cook each chop for about 6 minutes on each side and continually turn the potatoes and apples so they are charred consistently on all sides.

  7. 07

    In a cast iron skillet, melt 3 tablespoons of butter. Cut grilled apples into chunks and put in the melted butter along with a sprig of savory or sage. Slowly spoon the butter over the apples to infuse with flavor. Cook for 2-3 minutes.

  8. 08

    Take apples out of the iron skillet and put them into a bowl of their own. Add remaining 2 tablespoons of butter to the same skillet and add your grilled potatoes with a sprig of rosemary. Cook for 3-4 minutes.

  9. 09

    To assemble each plate, lay a bed of potatoes on the plate and put a pork chop on top. Put a nice scoop of apples on the side and garnish with a sprig of rosemary. Enjoy!


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