Here’s another quick and easy idea for pork “chops” when you haven’t really planned ahead but want something more than re-heated leftovers for dinner (besides, you should be saving those for lunch). By taking a handful of different dried herbs and spices that you should have in your spice rack, you can blend together a rub that steps just a little outside the ordinary and is sure to be a hit.
- 3 pastured pork loin chops, or other pork steak of choice. These are about 3/4″ thick, bone in.
- 2 tsp paprika
- 1/2 tsp sea salt
- 1/2 tsp coarse black pepper
- 1/2 tsp garlic powder
- 1/4 tsp ground cumin
- 1/4 tsp ground mustard
- 4~5 whole cloves (about 1/8 tsp ground)
- 1 pinch chipotle powder
I’ve got whole cloves, so the first step is to drop four or five into a mortar and pestle and grind them into fine powder. Obviously, if you have ground cloves you can skip this part…and if you’ve got whole cloves and no mortar and pestle you can give it a go with the butt of a kitchen knife and some sort of hard surface – just be careful about where the business end of the knife is at and not to grind things right on your counter top! Once you’ve got that done, mix the cloves (get everything off the pestle as well) with the other rub ingredients in a small prep dish.
When you’ve got the rub ingredients mixed well (about 10 seconds of work), coat both sides of the pork chops with the rub, working it in well. I use the back of a spoon for rubbing these because the prospect of having ground paprika, cloves, and chipotle on my fingers and then accidentally rubbing my eye later doesn’t sit high on my list of things to do.
Set the chops aside and go start the grill. We’re shooting for a temp of 425 to 450, and we wait until now to get it started so that the chops have a little time to rest with the rub on them (it’s hard work getting rubbed with peppers like that!).
With the grill warmed up and at a stable temperature, grill the chops to medium doneness – about 20 minutes (turning halfway) using indirect heat, or about 5~7 minutes per side on direct heat. Serve them with sides of your choice, maybe asparagus and mushrooms or some roasted summer squash and a salad. Enjoy!