Wednesday, September 15, 2010

Spice-Rubbed Pork Chops

Pork with Spice Paste

The weather lately has been fabulous, so I decided to grill out the other night while I still can.

Spice-rubbed pork chops were on the menu. Turn out they were the best pork chops I’ve eaten in a while.

They were spicy, slightly sweet and definitely salty. In other another word — delicious.

I wouldn’t say they’re a great weeknight meal, especially if you’re like me and come home ready to gnaw your left/right arm off. But, it worked well for a lazy Sunday afternoon.

Make up the paste, rub ‘em down, wrap them up in plastic and let them sit for an hour or so while you go about your afternoon. When you’re ready to eat, throw them on the grill for a few minutes on either side.

Don’t like pork? The rub would be fantastic on chicken.

One the side I made my standard steamed green beans tossed with olive oil and some random seasoning blend and some smashed potatoes.

This time I smashed them with some salt, pepper, olive oil and lemon zest. The lemon zest made those potatoes something special. Try it for yourself sometime.

Spice-Rubbed Pork Chops
Serves 4
Originally from Everyday Food

4 garlic cloves, pressed through a garlic press
3 tablespoons canola oil
2 tablespoons light brown sugar
1 tablespoon kosher salt (see note)
2 teaspoons paprika
½ teaspoon ground black pepper
½ teaspoon cayenne pepper (less if you’re spice adverse)
4 bone-in center cut pork chops (about 3 pounds)

In a bowl, mix together garlic, oil, sugar, salt, paprika, pepper, and cayenne until a paste forms. Coat pork chops with paste and wrap in plastic. Refrigerate 1 hour (or up to 3).

Heat grill to medium-high; clean and lightly oil hot grates. Grill pork, covered, 3 to 5 minutes per side for medium, depending on thickness. Mine were thin didn’t take long at all. Let rest 5 minutes before serving.

Note: The original recipe calls for twice that amount of salt. I made it as written and found it to be too salty for my tastes.

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