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Spiced and Grilled Porkchops

In general, I think that thicker pieces of meat are better with dry seasonings (dry rub), because marinades do not penetrate deeply.

1 taspoon chili powder

1 teaspoon mustard powder

1 teaspoon brown sugar

1 teaspoon powdered coriander

1/2 teaspoon garlic powder

2 thick (1 inch) bone-in pork chops

Olive oil for brushing

Salt to taste

Coarse ground black pepper to taste

Combine the first 5 ingredients (chili powder to garlic powder) in a small bowl and stir until thoroughly mix. Prepare the grill for hot indirect cooking. Brush the meat with oil, sprinkle with the spice mix, and season with salt and pepper.

Grill the chops directly over the fire for 5 minutes per side, then move them to indirect and cook for an additional 5 minutes, or until done (145°F).


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