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Grilled Southwestern Pork Chops
These thick-cut pork chops are coated in a bold, spicy wet rub and grilled until juicy. The quick marinade uses pantry staples like chili powder, cumin, and fresh garlic to build deep flavor fast. It is an easy main course for a casual weeknight cookout. Expect a smoky, savory crust with a pleasant kick of cayenne pepper.
Ingredients
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon ground red pepper (cayenne)
- 1 clove garlic, finely chopped
- 1 tablespoon vegetable oil
- 4 boneless pork loin or rib chops, about 1 inch thick (about 2 lb), trimmed of excess fat
Instructions
- 1Preheat a gas or charcoal grill. Stir the chili powder, cumin, salt, cayenne pepper, chopped garlic, and vegetable oil together in a small bowl. Coat both sides of the pork chops evenly with the mixture.
- 2Arrange the pork chops on the grill over medium heat. Close the lid and cook for 8 to 10 minutes, flipping once, until the meat is no longer pink and an instant-read thermometer inserted into the center reaches 145 degrees Fahrenheit.
- 3Remove the pork chops from the grill and let them rest for at least 3 minutes.
- 4Serve the rested pork chops immediately. The oil in the seasoning mixture creates a wet rub that helps the spices cling to the meat during grilling.