Happy Friday, everyone!!! It was a long time coming (heck, I even had a short week), but it's FINALLY here!!! Now... all we have to do is get through the day!! :)
So, you might be asking yourself, what's this "Pork Chop Willy's" all about? Well, I am asking myself the same thing. There was nothing on the original recipe stating why this rub is called Pork Chop Willy's, so I have no clue where it came from. I guess I could have looked a little deeper, but who's got time?? Sorry to disappoint you, but there is no fun fact filled story to go with this post.... guess it's gonna have to be all about the chops :) Good thing these chops were fantastic! The rub adds great flavor to the pork and will definitely be made again!
Pork Chop Willy's Spice Rubbed Chops
Adapted from Epicurious.com
2 boneless pork loin chops
For the brine -
2 1/2 cups water
1 Tablespoon kosher salt
1 Tablespoon granulated sugar
1 teaspoon fresh ground pepper
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes
For the rub -
1 Tablespoon Hungarian sweet paprika
1 teaspoon black pepper
1/4 teaspoon chili powder
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon granulated sugar
Mix together all the ingredients for the brine. Stir until the salt and sugar have pretty much dissolved. Place pork chops in a resealable plastic bag or large bowl and pour the brine over. Seal the bag or cover the bowl and place in refrigerator for 4 hours. Remove and rinse thoroughly under cool water. Pat dry with paper towels.
In a small bowl, mix together all the ingredients for the rub until well combined. Sprinkle the rub on both sides and rub into meat. You will have left over rub, don't worry...place it in a plastic resealable bag and use it within the next three months. Place the pork on a plate and cover with plastic wrap. Allow to rest in refrigerator for at least 1 hour.
Preheat grill to 375 degrees F. Clean and oil grill grates. Drizzle a little olive oil on both sides of the pork and place over direct heat. Grill 4-6 minutes per side or until it reaches an internal temperature of 145-150 degrees F. Remove from grill and allow to rest for 3-5 minutes before serving. Enjoy!
One Year Ago: Herbed Goat Cheese Topped Grilled Chicken
Two Years Ago: Greek Penne
Three Years Ago: Penne alla Vodka