RECIPE: Rec: Pork Chop Willy's Grilling Rub. I made this tonight using boneless center cut pork chops on my

RECIPE:
F

florisandy

Well-known member
Breville indoor electric grill and am VERY happy with the taste! The added plus was that they were on sale for $2.99/lb.

I only had hot pimenton and so I used that, kosher salt, and used a 1/2 tsp. of ground cayenne because I like spicy although it didn't turn out too spicy but had a nice bite to it.

I coated eight chops (and sides) and there was enough to coat one more pork chop. I'm sure that granulated garlic would work even better but I didn't have that on hand since three years ago when I brought same down to Florida.

This is such a really easy and good weeknight rub to make, and if I had the time, I would have marinated overnight.

http://www.epicurious.com/recipes/food/views/Spice-Rubbed-Grilled-Pork-Chops-235178

 
I went to the store late last night and got the last boneless half-loin in the meat case.

Woo hoo!

I put the rub together this morning, with 1/4 tsp. of cayenne. If it was just me, 1/2 tsp., or more, but since the family isn't as heat-friendly as I am, well, you know.

I sliced the half-loin into 8 one-inch-thick chops, with a little end piece left over. I put it all into a zip lock bag. How pretty! The mahogany red of the paprika makes for a nicely colored chop!

I'll grill them on a gas grill tonight.

Any ideas for sides?

Michael

 
Nice! this rub would make a nice addition to a gift basket. let us know how you like it.

I think I would be tempted to up the sugar---3/4 tsp isn't very much, but it's a small amount of rub.

 
The chops were good. I will make it again, with a couple of tweaks...

...that are no fault of the recipe.

The loin I used for the chops was infused with the salt brine so many of the pork manufacturers use these days. Next time I will cut the salt in the rub back by two-thirds.

The chops were juicy and the rub formed a nice coating on the outside. I think next time I'll try brown sugar instead of white and maybe a squirt or two of lime or lemon juice. I like a bit of sour-citrus tang with pork.

All-in-all, a good, flavorful rub.

Michael

 
Good to hear Michael. I like your tweaking ideas and will try them next time. A good dry rub

really helps to keep the moisture inside like the blackening rub I usually use for pork chops (probably too spicy for your family though).

 
You must log in or register to reply here.
Back
Top