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Reverse-seared Mangalitsa Pork Chops

I grew up hating pork chops, they were bone dry, flavorless, and almost inedible! The Mangalitsa pig has completely changed the way I view pork chops. Don't let all that glorious fat scare you!


You will notice that Mangalitsa pork is heavily marbled with fat and the chops often have a large cap of fat on the back. Don't cut this away! The fat is part of what is so special about this pork, plus it's HEALTHY for you! Yep, you read that right! Lard from pasture-raised animals is rich in omega-3 fatty acids and free-radical scavenging antioxidants, it is naturally low in saturated fat and contains zero trans fats!


You may have had pork or steak before that had chewy, cartilage-like fat - don't fret! This fat has enough integrity not to melt away during cooking but remains soft and easy to slice and chew. It makes every bite of your pork chop juicy and delicious.


Prepping time: 10 min + 1.5 hour marinade Cooking time: 10-14 min


INGREDIENTS:

2 bone-in, thick-cut pork chops

Pork seasoning (see below)


PORK SEASONING:

Pork Rub for 700g pork chops

  • 1 tbsp stone ground or spicy brown mustard

  • 1 tbsp neutral oil like avocado or pasture-raised lard

  • 1-2 tbsp lemon juice or apple cider vinegar

  • 1-2 tsp honey

  • 1.5 tsp paprika

  • 1.5 tsp salt

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • 1 tsp mustard powder

  • 1 tsp italian seasoning (or a mix of dried green herbs to taste) OR 1 Tbsp chopped fresh herbs (rosemary, oregano, etc)

  • ½ tsp ground celery seed

  • ¼ tsp cayenne pepper (or more to taste)

  • ¼ tsp ground coriander

  • ¼ tsp ground cumin

  • ¼ tsp ground black pepper

  • ¼ tsp ground white pepper



METHOD:


  1. Place all seasoning ingredients in a mortar and pestle and grind to release the aromatics of the seeds and fresh herbs

  2. Rub seasoning onto all sides of the pork chops

  3. Place seasoned chops in the refrigerator to marinade for at least 1 hour and up to 24 hours

  4. Remove chops 30 minutes before cooking and allow to come to room temperature while you heat your grill to 225F.

  5. The ultimate method for these chops is the "reverse sear." That means you will cook them low, slow, and indirect, rest, then sear. Place chops on the 225F grill over indirect heat and grill until the internal temperature is 110. Remove chops from the grill and rest for 10 minutes. Sear in a super hot cast iron pan for 1 minute each side.



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