Spring is in the air! This just always makes me want to be outside, basking in the warmth of the sun’s rays, feeling the renewal of spirit and rejuvenation that Spring always brings. And with that comes the burning desire to break out the grill, polish it to gleaming perfection, throw in the coals, light the fire, and throw on the ????
This is where it gets a little tricky. There are always so many things I want to make, but today thick, juicy pork chops are calling my name. What isn’t there to love about smoky, perfectly grilled and seasoned pork chops…especially when grilled to perfection. Definitely my idea of heaven, yum! Emeril Lagasse is right, pork fat rules!
The secret to these tasty chops is my southwestern style dry rub seasoning. It adds the perfect blend of spicy, sweet and smoky. This is by far one of my favorite go to spice rubs and works equally well on burgers, chicken, and ribs.
Grilled Pork Chops with Southwestern Dry Rub Seasoning
Prep time: 5 minutes
Cook time: 10-15 minutes
Total time: 20-30 minutes (excluding marinade time)
Yield: 4 servings
4 Center-cut, bone-in loin pork chops (3/4″ thick)
4 tsp olive oil
1 tbs kosher salt
1 tbs brown sugar
1 tbs ground cumin
2 tsp garlic powder
2 tsp ground coriander
2 tsp chili with lime seasoning (such as McCormicks – however, can just use chili powder)
2 tsp ancho chili powder
Rinse and pat the pork chops dry. Rub each chop with 1 tsp olive oil. Mix remaining dry seasonings together and apply equally to the pork chops – vigorously patting each chop so that the seasoning adheres well. Place the chops in a ziplock bag and refrigerate for at least 4 hours (preferably overnight).
Preheat your gas grill on high for 10 minutes (if you are using charcoal build up your coals on one side for a high heat for searing and the other side with less coals for a cooler side to finish them off). Place the chops on the grill and close the lid. Allow to sear for 1-2 minutes. Flips the chops, close the lid and sear again for another 1-2 minutes, aiming for a nice charred chop with grill marks. Lower the heat on your grill to medium (or is using a charcoal grill, move the chops to the cooler side of your grill). Rotate the chops to get cross hatch marks and let cook for another 3 minutes with the lid down. Flip the chops over and continue cooking for approximately 4 more minutes or until the chops have an internal temperature of 155 degrees F.
Remove the chops from the grill, cover loosely with foil and allow to rest for 5 to 10 minutes. This will raise the final temperature to 160 deg F. and allow the chops to accumulate those awesome juices.
For a complete meal :
Southwestern Grilled Pork Chops with
Black Bean and Fresh Pineapple Salad and
Green Chile & Goat Cheese Smashed Turnips! Yum!
These chops pair wonderfully with my black bean and fresh pineapple salad (recipe coming soon) and green chili and goat cheese smashed turnips or sweet potatoes… simply boil or grill 4 large turnips or sweet potatoes, add 1 small can green chilies, 3 Tbs butter, 3 Tbs. milk, and 2 oz. goat cheese, salt and pepper to taste. Roughly smash and serve. Delicious!