Thick pork chops, Tsunami Spin rub, sweet potato and aubergine curry, winner!

Stormbringer

I cooked up some sweet potato and aubergine curry during the week, we had leftovers. After tasting it, I thought it would work nicely with some of the savory notes of Dizzy Pig's classic Tsunami Spin rub. So gave it a whirl.

Double cut pork chops rubbed with TS, cooked at 275F. The curry was reheated in a container under the raised platform. Pulled when IT was 155F, tented and rested with the curry container. Got the MM up to 500F, seared the pork chops. Served with the warm curry and some rice that ... ok, I did use a stove for this.

Result was one of the best pork meals I've had. The combination of the rub and curry was unbelievably good. Definitely doing this again.

Sweet potato and curry recipe:

    https://www.thecooksdigest.co.uk/2017/03/31/sweet-potato-and-aubergine-curry/

The already cooked curry ready to be warmed


Cooking in the MMX ... @Eoin this is my standard setup for two level cooking, the Weber tray is well used


Served with rice


The curry also works well by itself with rice and naan. I cooked it on a hob, you could replicate on an Egg

beatarmy

those are some good looking chops.

pgprescott

I would call that a pretty special cook. Thanks for sharing.

minniemoh

Fabulous! Love the big pig chops.

pgprescott

minniemoh said:

Fabulous! Love the big pig chops.

I'm no butcher, but if you called them roasts you wouldn't get many arguments!

Eggdicted_Dawgfan

Great looking meal! Nice blog as well.

Lvnthedrm

Nice job. Thick cut pork chops on the egg are one of my favorites.

Stormbringer

Thanks folks. I was really pleased with the combo of the curry, pork and tsunami spin. One of those "greater than the sum of the parts" meals.

The specific cut of pork, or at least what my butcher calls it, is double cut pork chop. He removes the skin and almost all fat from the top, so I'm left with a thin layer of fat and some lovely pork. Relatively healthy.

Incidentally, I use the left-over skin to make chicharron. It's quite a long winded process but well worth it. Beats the heck out of standard popcorn.

https://www.thecooksdigest.co.uk/2016/12/03/chicharron-crispy-pork-rinds/