SPICE-RUBBED GRILLED PORK CHOPS
Cooking Method: Grilling
Pork Chop Grilling Rub
3 tbsp sweet paprika, preferably Spanish 3/4 teaspoon chili powder
1 tbsp freshly ground black pepper 3/4 teaspoon granulated garlic or garlic powder
1 tablespoon coarse salt 3/4 teaspoon onion powder
3/4 teaspoon sugar 1/4 to 1/2 teaspoon ground cayenne
1. Six to eight 10- to 11-ounce bone-in pork rib chops, 3/4 to 1 inch thick
Vegetable oil spray
2. At least 1 and up to 8 hours before you plan to grill the pork chops, prepare the dry rub, combining the ingredients in a small bowl. Coat the chops with the spice mixture, place them in a large plastic bag, seal, and refrigerate.
3. Fire up the grill, bringing the heat to medium (4 to 5 seconds with the hand test).
4. Remove the chops from the refrigerator and let them sit covered at room temperature for about 20 minutes.
5. Spray the chops with oil and transfer them to the grill. Grill for 18 to 20 minutes total. Turn onto each side twice, rotating the chops a half turn each time to get criss-cross grill marks. The chops are done when just a hint of pink remains at the center. Serve hot.
Makes 6 to 8 servings.
SPICY PORK CHOPS
If you prefer not to panfry, these chops lend themselves beautifully to broiling.
Six to eight 1-inch-thick loin pork chops 2 tablespoons cider vinegar
3 tablespoons Dry Rub,
2 cloves garlic, smashed
Juice of 3 oranges Canola or other vegetable oil
Juice of 1 lemon
1. Rub both sides of the chops with the dry rub, coating them generously. Place them in a deep baking dish, overlapping if necessary. Stir the citrus juices, vinegar, and garlic together in a bowl until blended. Pour over the chops and massage into them.
2. Marinate the chops at room temperature for up to 1 hour or in the refrigerator for up to 1 day.
3. Pour enough oil into a large, heavy skillet to film the bottom. (If necessary, work in batches or use two skillets — if you have them and space on the stove to hold them.) Heat the oil over medium heat until rippling. Remove the chops from the marinade and discard the marinade. Add as many chops as will fit in the pan without touching. Cook until the chops are well browned on the underside, about 6 minutes. Turn the chops and cook until they are firm near the bone when you poke them with a finger, about 8 minutes. Keep warm while cooking the second batch, if necessary. Serve immediately.
Makes 6 regular or 4 Daisy servings.
DRY RUB FOR MEATS AND POULTRY
6 tablespoons salt 3 tablespoons garlic powder 1½ teaspoons ground oregano
3 tablespoons onion powder 3 tablespoons ground black pepper
Mix all of the ingredients together in a small bowl. Store at room temperature in an airtight container.
Makes 1 cup.
