Grilled Pork Chops with Caribbean Wet Rub
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!

Ingredients

  • 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.
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