Natural pork cutlets from a loin on a double bone before rubbed with a mixture of spices, which includes coriander, ground zira, mustard powder, smoked paprika and chipotle powder, giving meat a pleasant smoking aroma. For grilling it is necessary to organize zones of direct and indirect heat, since pieces of meat are first fried until crispy, and then slowly approach away from the coals. Due to their thickness, these double-bone cutlets are very juicy inside, and выглядят такие порции аппетитнее. 
Time: 55 мин. Complexity: easy Servings: 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 tbsp. l coarse salt
- 1 tbsp. l coriander seeds, crushed
- 1 tbsp. l Chipotle Chile Powder
- 0.5 tbsp. l ground zira
- 0.5 tbsp. l smoked paprika
- 3/4 tsp mustard powder
- 6 natural pork cutlets on a double bone, 280-340 gr. each
- 3 tbsp. l olive oil
Recipes with similar ingredients: coriander, chili seasoning, cumin, paprika, mustard powder, pork loin, pork
Recipe preparation:
- Preheat the charcoal grill by arranging two straight and indirect heat.
- In a small bowl, mix salt, coriander, chipotle powder, zira, paprika and mustard powder. Dry the bone patties paper towels and rub both sides with a mixture of spices. Then rub the outside with olive oil.
- Fry the patties on the hot side of the grill until cooked crispy crust, about 4 minutes on each side. Then shift the pork to the cooler side of the grill, cover and bake until the internal temperature of the meat reaches 60 ° C, 10-12 minutes. Put the cutlets on a cutting board, give rest 5-10 minutes, and then serve.
