MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Grilled Pork Chops
Categories: Pork, Herbs
Yield: 4 Servings
2 ts Kosher salt
2 ts Black pepper
2 ts Sweet or hot paprika or
- pimenton
2 ts Brown sugar; packed
4 Pork chops (3/4 to 1" thick)
Oil; as needed
Mix the salt, pepper, paprika, and brown sugar in a small bowl.
Blot the pork chops dry with paper towels, then set on a sheet pan.
Season on both sides with the spice rub, patting the seasonings
into the meat with the flat of a fork. Lightly drizzle the chops
with oil on both sides. Let sit at room temperature while you light
the grill.
Light your grill and heat to high. (Note: If grilling pork chops
that are thicker than 1", heat the grill to medium-high, so they
have enough time on the grill to cook through without burning on
the outside.) Brush or scrape the grill grate clean and oil it
well: Fold a paper towel into a tight pad. Dip it in a small bowl
of oil, and, holding it at the end of your grill tongs, draw it
over the bars of the grate.
Arrange the pork chops diagonally on the grill grates. Close the
lid and grill for 12 to 2 minutes, then rotate each chop a quarter
turn and grill for another 12 to 2 minutes. (This gives the chops a
handsome crosshatch of grill marks and helps them cook more
evenly.) If any flare-ups occur, simply move the chops to a cooler
section of the grill.
When the bottoms of the chops are browned, flip and grill the other
side the same way, closing the grill again. The total cooking time
will be 3 to 4 minutes per side for medium (about 145 degrees).
Transfer the chops to a platter or plates and let rest for 3 to
5 minutes before serving.
Recipe by Steven Raichlen
Recipe FROM:
https://cooking.nytimes.com
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