RECIPE: Cumin-Chili Spiced Rib Chops with Aji Verde
Bold and smoky flavors of cumin and chili headline together in this venison rib chops dish and are complemented with a classic Peruvian Aji Verde sauce- the creamy yet zesty green sauce gets its robust and refreshing taste from Ají Amarillo paste, lime juice, scallions, parmesan cheese, and loads of fresh cilantro – for an easy meal that packs some serious flavor all under 30 minutes!
Jordan Cabatic
Ingredients
- 1 pack Maui Nui venison rib chops (or rib rack sliced into chops)
- 1 tsp cumin seeds
- 1 tsp chili powder
- 1/2 tsp kosher or sea salt
- Avocado oil
- Ali Verde Sauce
DIRECTIONS
Start by making Aji Verde sauce and set in refrigerator until ready to use.
Prepare your venison chops by trimming away any visible silver skin. Rinse in cold water and pat completely dry. Drizzle about 1 tbsp avocado oil all over rib chops and rub in cumin seeds, chili powder, and salt until evenly coated.
Pre-heat a large cast-iron skillet for 3-5 minutes over medium-high heat.
When the pan is hot, lightly coat bottom of pan with avocado oil.
As soon as the oil is smoking hot, add chops to pan and sear undisturbed for about 2-3 minutes. Flip and sear for another 2-3 minutes. (For medium-rare doneness about 5-6 minutes total)
Serve with Aji Verde Sauce. Enjoy with your choice of starch or veggies!