We served these pork chops over black beans and rice. It was a great combination. We took the wet rub from a recipe for pork tenderloin in Cooks Illustrated. I'm not sure it's powerful enough for a tenderloin unless it's butterflied, but it was wonderful on the pork chops. Normally we brine our pork chops before putting on the rub. Tonight we didn't have time so we just lightly dusted the chops with kosher salt and sugar while they were on the grill. If you have time, do the brining though as it will make the chops even more tender. Enjoy!
- For Brine
- 6 Tbsp salt
- 6 Tbsp sugar
- 4 pork chops (recipe is for bone-in rib or center cut chops about 1 1/2 inches thick. For thinner chops you need to reduce the grilling time)
- For Wet Rub
- 1/2 scotch bonnet or habanero pepper seeded and minced (about 1 tsp) or 1 jalapeno or serrano pepper seeded and minced
- 1 Tbsp chopped fresh thyme leaves or 1 tsp dried thyme leaves
- 2 medium scallions, minced (both white and green parts)
- 3 large garlic cloves, minced
- 1 Tbsp grated lime zest (1 lime)
- 1 pinch ground allspice
- 1 Tbsp brown sugar
- 1 tsp dry mustard
- 1 Tbsp extra-virgin olive oil
- Mix in a small bowl altogether.
- If brining, dissolve the salt and sugar in 3 quarts cold water in a 2 gallon ziplock bag. Add the chops and seal the bar, pressing out the air. Refrigerate, turning the bag once, about 1 hour. (You can use two smaller bags if that's what you have, dividing the brine and chops. Remove the chops and pat dry with paper towels.
- Massage the wet rub into the pork chops with your fingers.
- Turn the burners on the grill to high, close the lid, and heat until grill is very hot (500F or more). Scrape the grill clean with a grill brush and spray with grill oil. Leave one burner on high, and turn the others to medium low. Grill the chops covered, over the hot part of the grill for 2 1/2 minutes on each side. Then move the chops to the medium-low part of the grill and continue to grill, turning once, for 7-9 minutes total until the chops reach 135F. Transfer to a plate, cover with foil, and let rest for 5 minutes. Temperature will rise to 145F. Serve.
|Amount Per Serving||%DV|
|Serving Size 122g|
|Recipe makes 4 servings|
|Calories from Fat 167||55%|
|Total Fat 18.63g||23%|
|Saturated Fat 6.17g||25%|
|Trans Fat 0.0g|
|Total Carbs 26.56g||7%|
|Dietary Fiber 0.5g||2%|