Pork Chops on Portobello Mushrooms
This pork recipe is quick and easy to make and tastes great. It’s truly a great meal (and a lactose-free one) that everyone will love!
Here’s how to make this amazing meal:
Ingredients (for 3 servings):
- 3 portobello mushrooms, stems removed
- 3 tbsp. duck fat
- Houseof BBQ Experts Explorer Spice Mix and Rub, to taste
- 3 ribeye pork chops
- House of BBQ Experts Jamaican Jerk Spice Mix and Rub,, to taste
- 125g lactose-free cheese
- 1 tomato
- 4 tbsp. 2% M.F. lactose-free Greek yogurt
- House of BBQ Experts Caribbean Spice Mix and Rub,, to taste
- House of BBQ Experts California Spice Mix and Rub, to taste
- 1 tsp. honey
- Coriander leaves, chopped to taste
- Preheat the Grill to 450-500°F, making sure to create direct and indirect cooking zones*.
- Spoon 1 tbsp. of duck fat into the center of each portobello mushroom (where the stem would be), then place each one on the grill in the indirect cooking zone; cap top down.
- Allow the duck fat to melt, then sprinkle Explorer spice mix on top.
- While the mushrooms are cooking, sprinkle Jamaican Jerk spice mix on all sides (even the edges) of the pork chops to give it a light crust.
- Make sure the direct cooking area is piping hot**, then sear the chops on both sides.
- Lay the chops on top of the mushrooms and let them cook in the indirect cooking zone***.
- Use a knife to slice the cheese into very thin slices and the tomato into thin slices.
- Place the tomato slices on top of the chops, then sprinkle a little California spice mix on top.
- Top the tomato slices with the cheese and let everything cook.
- Meanwhile, make the dipping sauce by mixing the yogurt with a little Caribbean and California spice mixes, honey (I recommend heating it up before adding it in, so it’s more liquid) and cilantro in a bowl. Set aside.
- Take the meal off the grill once the pork chops have an internal temperature between 130 and 135°F.
- Let the meat rest for a bit, then serve the meal with the sauce on the side.
- Slice into it and enjoy every bite!
*If you’re using a charcoal Grill, place the charcoal on one side and make sure it’s hot enough. If you’re using a gas Grill, you can set the burner in the indirect zone to the lowest setting if you wish.
**If you’re using a charcoal Grill, blow on the coals before transferring the meat to the grill to make sure they are well ignited.
***If the lid has a chimney, be sure to place it over the indirect cooking zone when setting it on the Grill.