Côtes de porc et salade de radicchio

Pork Chops with charred Radicchio & Endives salad

You can't say I didn't make the most of the BBQ this summer! Wow, this recipe is truly fantastic. I'm not the biggest pork fan, but in this case... You win by grilling a thick pork chop over charcoal and enhancing the meat with a fresh and crunchy salad composed of different textures. I collaborated once again with Sam Turp from Loxbox, and he had the brilliant idea of braising the radicchio and endives directly in the ashes... pure genius!

Servings: 4

Preparation: 20 minutes

Cooking: 15 minutes

Ingredients:

  • 2 boneless pork chops, 1-inch thick
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons Dijon mustard
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon ground coriander seeds

Salad :

  • 1 radicchio, leaves removed from the core
  • 2 endives, halved
  • Zest and juice of one lime
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • A pinch of flaky sea salt
  • Black pepper, to taste
  • 1 small fennel bulb, halved and thinly sliced
  • Coriander leaves, for serving
  • Drizzle of maple syrup, for serving
  • Optional: lemon zest, for serving
Preparation : 

  1. Preheat the BBQ or charcoal to high heat.

  2. Season the pork pieces with salt and pepper. Mix mustard with the spices in a bowl and brush directly onto the meat. Set aside.

  3. Place the pork directly on the pre-oiled grill. Cook for at least 5 minutes on one side over medium heat to achieve a nice caramelization. Flip and close the lid to cook indirectly. The goal is to reach an internal temperature of 71 degrees Celsius. This should take about 7 minutes. Set aside.

  4. Grill the radicchio and endive leaves by placing them directly on the grill with a bit of oil. Cook until they become tender and grilled. Set aside.

  5. In a large bowl, mix lime zest and juice, olive oil, honey, salt, and pepper. Thinly slice the grilled radicchio and endives and add them to the bowl along with the fennel. Mix and set aside.

  6. After a 10-minute rest, slice the meat into slices about 1 cm thick. Place on a plate and add the salad over the meat. Garnish with coriander leaves, maple syrup, and lemon zest. SO good.

Back to blog

Leave a comment