Recipe: Church Picnic Pork Chops
For the chili dry rub:
2 tablespoons sweet paprika
1 tablespoon kosher salt or coarse sea salt
1 tablespoon ground chipotle chili
1 tablespoon ground dried mild to medium-hot red chili, such as New Mexican, ancho or pasilla, or a combination of these chilies
1 tsp. ground cumin
¾ teaspoon sugar
For the chops:
4 bone-in center-cut pork chops (¾-inch thick, 10 to 11 oz. each)
Vegetable oil spray
A favorite barbecue sauce (optional)
1. At least two hours and up to eight hours before you plan to grill the pork chops, combine the dry rub ingredients in a small bowl. Coat the chops with the spice mixture, place them in a zipper-top plastic bag, and refrigerate.
2. Fire up the grill, bringing the temperature to medium.
3. Remove the chops from the refrigerator and let them sit at room temperature for about 20 minutes.
4. Spritz the chops with oil and transfer them to the grill. Grill, uncovered, for 20 to 23 minutes, turning three times while cooking. Rotate the chops a half turn each time for crisscross grill marks. The chops are done when barely white at the center with clear juices. (Don’t confuse the colors of the rub and the juices.)
5. Serve the chops hot, with barbecue sauce on the side, if you wish.
Adapted by Lisa Abraham, Akron Beacon Journal, from “100 Grilling Recipes You Can’t Live Without: A Lifelong Companion,” Cheryl and Bill Jamison