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Grilled Pork Chops
With a garlic and paprika spice rub, these grilled pork chops are our go-to for grilling season. A dash of sugar ensures the perfect char with layers of flavor.
👥 8 Servings⏱️ Prep & Cook: 25 min👤 Cheryl Alters Jamison 📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
📝 Preparation Steps
1
At least 1 and up to ⏱️ 8 hours before you plan to grill the pork chops, prepare the dry rub. Combine 2 Tbsp. sweet paprika, preferably Spanish, 1 Tbsp. freshly ground black pepper, 1½ Tbsp. kosher or sea salt, 1 tsp. sugar, 1 tsp. chili powder, 2 tsp. granulated garlic or garlic powder, 2 tsp. onion powder, and ¼–½ tsp. ground cayenne in a small bowl. Coat eight 1"-thick bone-in pork rib chops with the spice rub and arrange chops on a rimmed baking sheet. Cover with plastic and refrigerate, covered if desired.
. sweet paprika, preferably Spanish2 Tbsp. freshly ground black pepper1 Tbsp. sugar1 tsp. chili powder1 tsp. onion powder2 tspbone-in pork rib chops8 (1"-thick)
2
Prepare grill for medium-high heat; oil grill grate with vegetable oil.
3
Remove pork chops from the refrigerator and let sit at room temperature for about ⏱️ 20 minutes.
4
Drizzle chops with extra-virgin olive oil on both sides. Grill chops, flipping onto each side twice, 10–⏱️ 12 minutes total. (If desired, rotate chops a quarter turn on the third flip to get crisscross grill marks.) The chops are done when just a hint of pink remains at the center. Serve hot. Editor’s note: This recipe for grilled pork chops first appeared on Epicurious in December 2005. Head this way for more of our favorite summer grilling recipes →
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