SPICE-RUBBED GRILLED PORK AND CARROTS
Time in the Kitchen: 25 minutes
Servings: 2
3 tablespoons butter
1 teaspoon ancho chile powder
1 teaspoon cumin
½ teaspoon cinnamon
½ teaspoon salt
2 1-inch thick pork chops
8 carrots, peeled and cut in half lengthwise
Ancho chile powder mixed with cinnamon and cumin creates a subtly sweet and smoky flavor combination. Carrots aren't often grilled, but it's really
the perfect cooking method for this vegetable. The flames caramelize the carrots' flavor just a bit and the texture turns tender without being mushy.
Heat the grill to medium-high heat.
Melt the butter and mix in spices and salt. Drizzle half the butter mixture over the carrots, tossing the carrots with your hands to make sure they
are thoroughly covered. Brush the remaining butter over both sides of the pork chops.
Char pork chops and carrots for five minutes on each side, then move them away from direct heat (with charcoal) or turn the heat to medium
(gas grill) and cover the grill for an additional three minutes. The carrots are probably fairly tender at this point and can be removed from the grill.
The pork may need a few minutes more.
Sprinkle pork and carrots with sea salt to finish.
Macronutrient Profile (perserving)