Recipe: Ancho-Rubbed Pork Chops

By
ABC News
January 6, 2006, 6:43 AM ET
2 min read

July 4, 2001 -- A great celebration calls for some great food. For Good Morning America's Fourth of July show in Philadelphia, one of the city's favorite chefs, Jack McDavid, served up some ancho-rubbed Smithfield pork chops with mango salsa and a three potato salad.

Jack McDavid, the owner of Jack's Firehouse in Philadelphia, shared his amazing recipes, which are listed below. And you can also check out some of Good Morning America's classic Independence Day recipes from previous holiday shows.

Red, White and Blue Ice Cream Sandwich Cake Emeril Lagasse, July 4, 1998

Emeril’s Barbecue Beans Emeril Lagasse, July 4, 2000

Shrimp and Corn Salad Emeril Lagasse, July 4, 2000

Ingredients for McDavid's Dry Rub:

4 tbsp. salt4 tbsp. brown sugar1 tbsp. black pepper1 tbsp. ancho powder

4 one-inch-thick Smithfield pork chops, about 1 pound each

Directions:

1. Make rub by mixing all ingredients together

2. Coat chops all over with rub and allow to rest in refrigerator for one hour

3. Heat grill to medium high heat 4. Grill chops over coals5. Rotate chops 90 degrees after four minutes to mark6. Grill each side for eight minutes

McDavid's Mango Salsa:

Ingredients:

2 mangos, pitted and diced2 tbsp. Spanish onion, diced1 tbsp. Red bell pepper, diced1/3 cup coriander, chopped4 tbsp. olive oil2 tbsp. white wine vinegar

Mix all together in a bowl by hand and chill

Three Potato Salad

Ingredients:

1 ½ pounds small red potatoes1 ½ pounds small Peruvian purple potatoes2 pounds yams 4 tbsp. chopped scallions2 tbsp. Dijon mustard2 tbsp. mayonnaise2 tbsp. lemon juice2 tsp. celery salt and pepper to taste

Directions:

1. Wash all the potatoes

2. Cut the yams into quarters

3. Wrap the potatoes in foil4. Place all the potatoes in the foil in a single layer on the grill and roast for 30 minutes5. Remove the potatoes from the grill and allow them to cool. 6. Cut the red, Peruvian purple and half of the yams into ½-inch pieces7. Take the remaining pound of yams and remove the skin 8. Blend the skinless yams, mustard, mayonnaise, lemon juice and celery seed until smooth. 9. Fold in the scallions and cut potatoes and season with salt and pepper. 10. Refrigerate for two hours before serving