Grapefruit Pork Chops with Toasted Cumin and Black Bean Hummus
This flavor profile reaches into Cuba for its roots, but has a decidedly contemporary zing. Almost any citrus can be used for infusing flavor into peppercorns. Likewise, the orange oil can be made with almost any variety of orange. Both the peppercorns and orange oil may be used with other dishes.
- Black Bean Hummus
- Black Beans - 2 cups, cooked
- Chick Peas - 1 cup, cooked
- Tahini Paste - 1/4 cup
- Garlic - 1 teaspoon, minced
- Kosher salt - 1 teaspoon
- Cumin - 1/2 teaspoon
- Pork Chops
- Ruby Red or Pink Grapefruit - 2 large
- Cumin Seeds - 1 tablespoon, toasted
- Freshly minced rosemary - 1 tablespoon
- Fresh minced garlic - 1 tablespoon
- Cayenne Pepper - 1/4 teaspoon
- Cilantro - 1 tablespoon, chopped
- Lemon Juice - 1/2 cup, freshly squeezed
- Orange Oil (recipe follows) - 2 tablespoons
- Freshly ground black pepper
- Cracked Citrus Peppercorns (recipe follows) - 1/2 tablespoon
- Olive Oil - 2 tablespoons
- Kosher salt - 1 teaspoon
- Pork Chops - four, 8-ounce thick
To make the hummus: Using a food processor fitted with a steel blade, puree the black beans, chick peas, tahini, garlic, salt, cumin, cayenne, cilantro, and lemon juice together until smooth.
To prepare the grapefruit: Cut one grapefruit in half and squeeze out as much juice and pulp as possible. Peel and segment the other for garnish.
To prepare the chops: In a small glass or other non-reactive flat pan, combine the cumin seeds, rosemary, garlic, citrus peppercorns, olive oil, salt, and grapefruit juice. Place the pork chops in the marinade, turn them over to coat, and let marinate for at least 30 minutes.
Light the grill or preheat the broiler: it is essential to have very high heat to seal the meat. Heat the cooking grill over the coals. Using tongs, place the pork chops on the grill and cook 2 minutes. Turn the chops 45 degrees (half a right-hand turn) and continue grilling on the same side for 1 minute. This gives the chops the grill marks. Baste with marinade, turn the chops, and grill on the other side in the same manner to the desired degree of doneness.
To serve: Place a large spoonful of hummus on each plate and spread it out with the back of the spoon. Drizzle a small puddle of orange oil in the center and sprinkle with freshly ground black pepper. Place a chop on each plate of hummus and garnish with grapefruit segments.
Wash an orange under cold running water. Cut the rind with a paring knife just deep enough to trim 1/2-inch vertical strips; do not cut into the bitter white part. Skin the entire orange in this fashion and place the rinds in a glass jar. Pour in 2 cups of canola oil and cover. Leave at room temperature for at least 2 days. Keep covered until ready to use. The oil will keep for three months.
Wash 2 limes (or other citrus fruit) and let them come to room temperature. Using a flat work surface collect 3 to 4 heaping tablespoons of black peppercorns together. Hold the lime in the palm of your hand. Proceed by “rolling and crushing” the lime over the peppercorns repeatedly until the citrus oils are released onto the peppercorns. You may then use the peppercorns in a pepper mill or grinder.