Dry Rubbed Pork Chop
A grilled pork chop is a fine thing, and this one is about as easy as it gets. A nice chop, a little rub and some fire. That's it. A quick, easy, and very tasty chop. I have a preference for bone in chops since I think they are generally juicer and have better flavor, but boneless is fine. This will work with just about any cut of pork suitable for grilling.
I don't think this rub needs any sauce to go with it, though it does go well with any Dirty Apron sauces.
Ingredients:
- 10-12 oz bone in pork chop (or 8 oz boneless chop) per person
- Dirty Apron Pork Rub
Directions:
- Light the grill, you'll want it fairly hot, medium high. If you're doing very thick chops you may want a 2-zone fire so you can finish them with indirect heat.
- Pat your chops dry with a paper towel and sprinkle both sides with Dirty Apron Pork Rub and get them on the grill. If you've got a thicker chop be a little more aggressive with the amount of rub.
- Flip your chops as often as necessary to avoid burning and once you have a good sear you can move them to indirect heat if needed. You're looking for an internal temperature of at least 145 degrees (roughly medium rare which is now deemed safe by the National Pork Board). You can take it all the way to well done around 160 degrees, but I find it to be dry and tough at that point. How long this takes varies based on how thick your chops are. Boneless will cook a little faster as well.
- Once you've hit your temperature you can sprinkle them with a little more rub if you like. Let them rest for a few minutes and enjoy.