1 pound dried whole ancho chiles
2 ounces black peppercorns
3 ounces fresh coriander seed
3 ounces fresh cumin
3 ounces kosher salt
3 ounces sugar
6 tablespoons chili rub
6 ounces olive oil
6 pork chops (12 ounce each)
salt and pepper
6 ripe medium sized plums
1 tablespoon olive oil
salt and pepper
1 tablespoon butter
2 ounces fresh ginger, peel and chop
1 medium sweet Vidalia onion, minced
1 clove garlic, minced
3/4 cup brown sugar
1 cup chicken stock
1 tablespoon hoisin sauce
2 ounces cilantro, chopped
Preheat oven to 275ºF. Place ancho chilies on a sheet pan. Toast in oven for 15
to 20 minutes or until they become brittle. Remove from oven. Let cool. Snap off
the tops and discard the stems, seeds and overleafs, leaving only the flesh.
Grind the flesh in a food processor or grinder until it forms a powder, reserve.
Toast the peppercorns, coriander, and cumin in a dry skillet over a low flame.
Allow to cool.
Grind into a powder. Add to chilies. Add salt and sugar to the rub. Strain
through fine mesh strainer. If desired 2 ounces each of dried ground lemon and
orange zest can be added. This rub can keep 3 to 4 months if covered and stored
in a cool dry place. Reconstitute chili rub with oil.
Season each chop salt and pepper. Coat with Chili Rub. On a grill set to medium
heat or in a saute pan set to low-medium heat, cook the pork chops to medium,
about 5 to 6 minutes per side.
SAUCE: Preheat oven to 300ºF. Toss plums in olive oil and a few pinches of salt
and pepper. Place in baking pan and roast for 10 to 15 minutes. Let cool and
discard skins. In a large saucepan, combine butter, ginger, Vidalia onion,
garlic, plums and brown sugar. Stir in 1/2 cup chicken stock, so that the
consistency of the mixture is slightly thick, adding more stock if necessary.
Add hoisin and cilantro. Adjust seasonings, remove from heat and pass through a
Source of Recipe: John Tesar, Executive Chef, Vine, NYC