MasterChef ™
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Spice-rubbed Pork Chop
Spice-rubbed Pork Chop with Corn and Poblano Succotash and Beer and Blackberry Sauce
Kamay: "I have a spice rubbed pork chop with a grilled corn and poblano succotash and a belgian white BlackBerry sauce."
"Visually, it's attractive, because everything just pops. A really nice celebration pork chop and beer. So how long did you cook the pork chop for?"
Kamay: "I believe eight to ten minutes."
"Looks good."
"Yeah, it's beautifully done."
"Remind me again of the spices?"
"Ancho chili powder, spanish paprika, cumin, coriander, salt and pepper, lime zest on top."
"That little reduction of gastric is delicious. The flavors of that beer, the BlackBerry, very smart. I love the acidity and that sort of wheat hoppy effect it has. Well done."
"That pork could not be cooked more perfectly, in my opinion. Overall, very, very nice dish."
"I appreciate something that you didn't do, actually. You didn't put cream in the succotash. You kept it light and fresh, because everything else has very rich flavors to it. And the beer really came through in the sauce."
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