How to grill pork chops:
This recipe is amazing! And it's so easy!
Great with either bone-in or boneless pork chops, this rub can also be used on chicken, and you can adjust the heat by increasing the pepper flakes (or decreasing as the case may be). Even my eight year old (who is currently the pickiest eater in the world, by the way) couldn't resist giving these a try and gave them two thumbs up. Trust me, try them, you will love them!
Note: I do not use thin sliced pork chops for this recipe. Regular cut or thick cut are perfect. I aim to find chops that are about one inch thick.
Ingredients
6 Thick-cut or regular cut (not thin) boneless pork chops
Adobo Paste (recipe below)
Gas grill, meat thermometer
Adobo Paste:
2 & 1/2 Tablespoons Olive Oil
2 Tablespoons Paprika
1 & 1/2 Tablespoons Oregano
1/4 to 1/2 teaspoon garlic power OR 1 Tablespoon fresh minced garlic
1/2 teaspoon ground Cumin
1 & 1/2 teaspoons Red Pepper flakes
2 teaspoons Lemon juice
1 & 1/2 teaspoons Kosher Salt
1/4 teaspoon Black Pepper
Directions:
In a bowl, mix all ingredients together to form a paste.
Before you turn on your gas grill clean it up and oil it:
To ready your grill, gently scrape the grates with a wire grill brush to remove any residue and past food particles. Put about a tablespoon or two of olive oil (or vegetable or canola oil if that's what you have on hand) on a folded up paper towel (allow it to soak in to the paper towel) and then use the oiled paper towel to wipe down the tops of each of the grill grates, coating them with a thin film of oil. Don't use too much or that will cause drips and flames once your grill is turned on. The oil will help keep the meat from sticking to your grill. Now go wash the oil off of your hands and start up your grill. Allow it to warm up for about 5 minutes on medium-high heat.
Back in the kitchen, rub the paste all over each pork chop, top, bottom, and sides, even over the fat. Just coat each pork chop completely and then place them on a large plate.
After you apply the rub, put them on a hot grill
These have just been flipped. Looks like the ones in the back are getting done faster than the others. That means I'll rotate them, moving the ones in the back of the grill to the front, and the ones in the front to the back.
Check internal temperature of each chop with a meat thermometer inserted half way into the thickest part of each chop. They reach 160 degrees F in the center.
These are perfect!
This recipe makes enough paste for what is shown in the photo - 6 regular to thick cut pork chops.
Enjoy!
These are great served with a potato dish (mashed or baked potatoes work great) and whatever vegetable you choose. We love them with summer grilled corn on the cob or a simple salad. Refrigerate leftovers for two days. Leftover idea: chop and use in fried rice. Happy grilling!
Pin this post
Have a great week!
Laura
Article copyright Laura Beth Love 2020 and may not be republished in print or other media without express written permission from the author. For any link updates or corrections leave correct info in comment area.
