Barbecue Rubbed Pork Chops Food

PERFECT GRILLED PORK CHOPS WITH SWEET BBQ RUB

Steps:

• Combine all of the rub ingredients in a small bowl and set aside.
• Preheat the grill on medium high heat for 10 minutes until it is around 400°F. Turn off the burners on one side of the grill so that you have a zone of direct heat and a zone of indirect heat.
• Rub the pork chops all over with the olive oil, then sprinkle generously with the sweet bbq rub, massaging it into the meat.
• Place the pork chops on the grill over direct heat and sear for 2-3 minutes, then flip and sear the other side for 2-3 minutes.
• Move the pork chops to the indirect heat side of the grill and cook for another 5-6 minutes per side until the internal temperature of the pork chops reaches 145°F when measured with an instant read meat thermometer.
• Remove the pork chops from the grill and let them rest for 3 to 5 minutes before serving.

SPICE-RUBBED GRILLED PORK CHOPS

Steps:

• At least 1 and up to 8 hours before you plan to grill the pork chops, prepare the dry rub, combining the ingredients in a small bowl. Coat the chops with the spice mixture, place them in a large plastic bag, seal, and refrigerate.
• Fire up the grill, bringing the heat to medium (4 to 5 seconds with the hand test).
• Remove the chops from the refrigerator and let them sit covered at room temperature for about 20 minutes.
• Spray the chops with oil and transfer them to the grill. Grill for 18 to 20 minutes total. Turn onto each side twice, rotating the chops a half turn each time to get criss-cross grill marks. The chops are done when just a hint of pink remains at the center. Serve hot.

SPICE-RUBBED PORK CHOPS WITH SORGHUM BBQ SAUCE

Steps:

• Combine the ketchup, sorghum, vinegar, mustard, ancho powder, habanero and some salt and pepper in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until slightly thickened, about 10 minutes. Set aside about 1/2 cup for serving; keep warm.
• Prepare a grill for medium-high indirect heat. Brush the top of the pork chops lightly with canola oil, and rub the oiled side with the spice rub. Let stand at room temperature for 30 minutes.
• Place the chops rub-side down over direct heat on the grill and cook until charred, about 4 minutes. Brush the tops with canola oil, flip, and cook for 1 minute, just to brown the bottom a bit. Brush the tops generously with barbecue sauce; shift them over to indirect heat and cook, covered, until a meat thermometer registers an internal temperature of 150 degrees F, about 5 minutes. Remove the chops from the grill, brush them with more of the sauce and let rest, loosely tented, for 10 minutes. Serve with the reserved BBQ sauce.
• In a bowl, whisk together the ancho, coriander, mustard, paprika, pepper, salt, chile de arbol, cumin and oregano until blended. Store in a cool, dark place, tightly covered, for up to 6 months.
• Yield: about 1 1/2 cups

SPICE-RUBBED GRILL PORK CHOPS

Steps:

• Heat a grill to medium-high heat and brush the grill grates with olive oil.
• Whisk together 1 1/2 teaspoons salt, 1 teaspoon pepper, cumin and allspice in a small bowl. Sprinkle the pork chops with the rub. Grill the pork chops on each side 6 to 7 minutes, for a total of 12 to 14 minutes. Remove the chops to a plate and tent with foil.
• In a small saucepan, melt the butter. Once the butter starts to foam, add the shallot and saute until tender. Add the flour and stir until pasty. Stir in the pomegranate juice, beef stock, red wine vinegar and raspberry preserves. Bring to a simmer while stirring. The sauce will thicken when it begins to simmer. Taste and then season with salt and pepper.
• Serve the pork chops over the rice with sauce ladled over top. Garnish with fresh pomegranate seeds.

CHILI RUBBED BBQ PORK CHOPS

Steps:

• Warm Mango Salsa, recipe follows
• Preheat broiler.
• Rinse chops with cold water and pat dry. Place on foil-lined baking sheet and season with garlic salt and pepper. Rub with chili seasoning. Broil 4 minutes per side. Brush with BBQ sauce and broil 1 minute, turn, brush with more BBQ sauce and broil an additional 1 minute. Serve hot.
• Combine mangos and tomatoes in pan over heat. Squeeze in lime juice. Add salt and pepper to taste. Break up the mangos with a spoon so they are consistent in size with the tomatoes. Heat over medium-low heat for about 5 minutes or until heated through, stirring occasionally.
• Once heated through stir in chopped cilantro and serve with pork chops.

CUMIN-RUBBED GRILLED PORK CHOPS

Steps:

• Prepare grill or heat broiler.
• Combine sugar, vinegar, cumin and red pepper in a small bowl; mix well.
• Put pork chops in a large plastic food storage bag and pour cumin mixture over; turn meat to coat; seal bag and marinate in the fridge for at least 10 minutes, or as long as 6 hours.
• Remove meat from marinade; grill or broil, turning once, until cooked through, 8-10 minutes.
• Move to a cooler part of the grill if the sugar in the rub starts to burn.