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Grilled Southwestern Pork Chops
Crispy on the outside and incredibly juicy inside, these thick-cut pork chops get their bold flavor from a quick, spicy wet rub. You'll use pantry staples like chili powder, cumin, and fresh garlic to build a smoky, savory crust with a pleasant kick of cayenne pepper. It's a fantastic main course for a casual backyard cookout that doesn't require hours of marinating.
Equipment
- Grill
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 to medium heat. Stir the chili powder, cumin, salt, cayenne pepper, chopped garlic, and vegetable oil together in a small bowl.
- 2Coat both sides of the pork chops evenly with the spice mixture. The oil creates a wet rub that helps the spices cling to the meat and promotes a better crust.
- 3Arrange the pork chops on the grill. 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.
- 4Remove the pork chops from the grill and let them rest for at least 3 minutes. Resting allows the juices to redistribute so the meat stays tender.
Notes
- Storage: Keep leftover pork chops in an airtight container in the fridge for up to 3 days.
- Reheat: Warm gently in a skillet over low heat with a splash of water or broth to prevent the meat from drying out.
- Technique: A wet rub contains oil, which helps the spices adhere to the meat much better than a dry rub.
Recipe Details
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