I made my grilled pork chops a few days ago. Done correctly, pork chops can be juicy, fragrant and delicious. The recipe begins the night before with a rub, refrigeration, and finally grilling.
First, we'll need to start with the spice rub. You'll have your preference, but here's the one I created. I use 2 parts paprika, 2 parts chili powder, 1 part light brown sugar, 1 part salt, 1 part ground black pepper, 1 part crushed red pepper, and 1 part cumin. The rub can be made in any quantity and stored for use later. For a small amount use a teaspoon, for a large quality use a 1/4 cup (or more) per part.
Now, I grind the cumin and red pepper in a spice grinder until powdery.
Pour the spices together into an available spice jar. I had just finished a container of dried rosemary, so I used it after washing (and drying!). A salt shaker would work just as well.
Laying out the pork chops, I liberally sprinkled the surface with the rub. Then I took one to two teaspoons of dried thyme and sprinkled it over. Using my tongs, I pressed the rub and thyme into the chops before flipping and repeating the rub and thyme sprinkling.
Build a two level fire if using charcoal and grill the chops over high heat for three minutes on each side (or until browned). Move to lower heat and cook until an instant read thermometer registers 145°F (63°C) [336 K]. }?>
Let stand for five minutes and serve!
Please note that trichinella larvae (the cause of trichinosis or trichinellosis) can survive in temperatures up to 170°F (78°C) [350K], but this usually produces a tough piece of pork. You can avoid danger of trichinosis by freezing the pork at 5°F (-15°C) [258 K] for 20 days. This will effectively kill any trichinella larvae.
Grilled Pork Chops (serves however many pork chops you have)
Grilled Pork Chop Rub
|2 parts paprika||combine|
|2 parts chili powder|
|1 part light brown sugar|
|1 part salt|
|1 part ground black pepper|
|1 part crushed red pepper||grind|
|1 part cumin|
|1 pork chop||sprinkle and rub both sides||grill on high 3 min. per side||grill on low until 145°F|
|grilled pork chop rub|
|2 tsp. dried thyme|