These chops were out of this world good! They had the right amount of spice and flavor and paired with a simple lemon aioli... well... they were gone in about sixty seconds. This was definitely one of those meals that made me sigh with sadness when it was all gone.
Grilled Pork Chops with Adobo Paste
Adapted from Epicurious.com
- Serves 2 -
2 cups water
1 Tablespoon kosher salt
1 Tablespoon granulated sugar
1 Tablespoon minced garlic
1 teaspoon black pepper
2 boneless pork loin chops (about 1/4 lb or more each)
2 Tablespoons olive oil
1 Tablespoon Hungarian sweet paprika
1 teaspoon dried oregano
1/8 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1/4 teaspoon black pepper
Fill a large measuring cup with the water. Add the salt, sugar, garlic, and pepper; stirring until all the salt as dissolved. Add the pork chops to a large deep dish or resealable plastic bag. Pour the brine mixture over the pork and cover or seal. Let sit in refrigerator for at least 1 hour.
In a small bowl, mix together the remaining ingredients. Remove the pork from brine and thoroughly rinse under cool water. Pat dry with a paper towel. Rub the mixture over both sides of the pork and cover. Let sit in refrigerator for at least another hour.
Preheat grill to 375 degrees. Rub the grates with an oil soaked paper towel. Place the pork chops directly over the fire and cook for 4-5 minutes per side or until the internal temperature reaches 140 degrees F. Remove from the grill and cover with aluminum foil for 5 minutes before eating. Serve with lemon aioli if desired. Enjoy!
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