On Sunday some friends were over for dinner and we brought out the Casina Rossa Porcini Salt. The 2" thick butterflied pork chops were rubbed with the mixture and allowed to rest for 90 minutes to let the salt work its magic.
We then grilled them on the patio for 4 minutes a side. The salt did work its way into the meat, and the porcini added this richness, a depth of flavor which was fabulous.
Sitting at the table we played around more with the porcini salt. Sprinkling it on top of the meat added more saltiness as much as it added more porcini. HOWEVER cutting the meat, and then sprinkling the porcini salt on the cut face, really brought out the porcini without adding additional saltiness.
Delicious!
