Grilled natural pork cutlet

Votes: 3

Time: 30 min.
Complexity: easily
Quantity: 4 steaks

Natural pork loin cutlets cook quickly, look presentable, and the tender meat easily absorbs the flavors of the spices. Grilled cutlets are especially luxurious, with their delicious grill marks and wonderful smoky notes that harmoniously complement the aroma of the spices. Pork loin doesn't require marinating; simply rub with the spice mixture and grill until done. To avoid overcooking the tender pork, we recommend using a meat thermometer. Below are three spice blends for cutlets: Chinese with Sichuan pepper, barbecue, and a combination of fennel and coriander. Choose your favorite and enjoy the grilling process and the delicious meat.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 natural pork cutlets
Barbecue sauce for filing

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Pork cutlets:

Sprinkle four 1-inch-thick natural pork chops with salt on both sides, then rub them all over with vegetable oil. Sprinkle with your chosen spice blend (see below for options). Grill over medium-high heat until a thermometer inserted into the center registers 145°F (62°C), 4-5 minutes per side. Serve with barbecue sauce.

Seasoning options

Spice mix with Sichuan pepper:

In a spice grinder, combine 2 tablespoons Sichuan peppercorns, 4 teaspoons cumin seeds, 2 teaspoons sesame seeds, and 1 teaspoon red pepper flakes. Transfer to a small bowl and stir in 1 teaspoon each of five-spice powder, light brown sugar, and 1/2 teaspoon garlic powder.

BBQ spice mix:

In a small bowl, combine 1 tablespoon each paprika and light brown sugar with 2 teaspoons ancho chili powder, 1 teaspoon ground cumin, and 1/2 teaspoon each mustard powder, garlic powder, onion powder, and black pepper.

Spice mix with fennel and coriander:

In a spice grinder, combine 1 tablespoon each of fennel and coriander seeds and grind until coarsely ground. Transfer to a small bowl and mix with 1 teaspoon of grated lemon zest and 1/2 teaspoon each of garlic powder and red pepper flakes.