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Monday, August 27, 2012

Spicy Grilled Pork Chops

 
It's amazing to me how fast the weekends go.  It seems like it was just Friday and I was all excited for the weekend.  Now, it's Monday, and it's off to work we go .... again!  Oh to be able to retire early......   I mean REALLY early....   Like today!! :)

Since retiring at 38 is not an option, at least I can make life a little less complicated by making meals like this.  Using common ingredients that most everyone should have in the pantry, this is a simple way to make a delicious meal.  Now, I brine my pork because I believe it gives the pork that much more moisture, but feel free to skip that step if you don't have the time - just make sure you do not have cook the pork.  No one likes dry pork, even if it is spicy and flavorful!

Spicy Grilled Pork Chops
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
4 boneless pork loin chops
For the brine -
4 cups water
1 Tablespoon kosher salt
1 Tablespoon granulated sugar
2 garlic cloves, chopped
1 teaspoon red pepper flakes
For the rub -
1/2 teaspoon paprika
1/2 teaspoon cayenne
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon chili powder
Po'Dunk Sauce (optional)

Directions:
In a large measuring cup, add the water for the brine.  Stir in the salt, sugar, garlic, and red pepper flakes until the sugar and salt have dissolved.  Place the pork in a resealable bag, pour in the brine, seal and refrigerate for 2 hours.  Remove the pork from the brine and rinse thoroughly under cool water.  Pat dry and set aside.

Mix together all the ingredients for the rub in a small bowl until well combined.  Sprinkle evenly over each side of each chop and rub into the meat.  Place on a plate and cover with plastic wrap.  Place in refrigerator for at least 1 hour or up to 8 hours.

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Place pork over direct heat and grill 4-5 minutes per side or until the pork reaches an internal temperature of 145 degrees F.  Remove and allow to rest for 3-5 minutes.  Serve with sauce if desired.  Enjoy!

One Year Ago:  Frosty Strawberry Squares
Two Years Ago:  Roasted Garlic Rigatoni with Peppers and Basil

8 comments:

Yenta Mary said...

Oh, doesn't it sound good to have a benefactor, someone to support all the good work (and cooking!) we do so we can leave all the stress of everyday life behind??? Good thing you had those gorgeous pork chops for comfort, since the benefactor is running just a tad late ....

StephenC said...

Ah, the brine - I have my pork shoulder in one right now - ready for roasting this afternoon.

Debra said...

I think I learn something new every time I come to your blog.

We Are Not Martha said...

I was just thinking the same thing about how quickly the weekends go by. It's ridiculous! And sad! At least these pork chops can make Monday a little brighter :)

Sues

Lea Ann (Cooking On The Ranch) said...

I simply don't make pork chops because they are tough and leathery. I must brine! Love this recipe.

Mary said...

Great sounding recipe, Jenn. The po'dunk sauce definitely sounds perfect with it as well!

Donalyn said...

What beautiful looking chops - and I agree that brining makes a huge difference with pork chops! Great recipe!

Chris said...

Wooo that is a little spicy, now isn't it? I like that rub you put together!