Grilled Pork Chops With Indian Spice Rub Food

EASY PAN-GRILLED PORK CHOPS WITH SPICY RUB RECIPE

Steps:

• Gather the ingredients.
• Combine seasonings-thyme, chipotle chili powder, chili powder, Cajun seasoning, salt, and pepper-and cover pork thoroughly. Let the chops stand at room temperature for about 10 to 15 minutes.
• Coat the grill pan or broiler rack with olive oil.
• Pan grill over medium heat or broil about 4 inches from the heat source for about 6 minutes.
• Turn and grill for 6 to 8 minutes longer-until chops are cooked through.
• Cook time depends on the thickness of chops, but check to make sure meat is at least 145 F in the center of the thickest chop. Use an instant-read thermometer to check the internal temperature of the chops.
• Serve with potatoes and a leafy green vegetable or salad.

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.

QUICK BRINED PORK CHOPS, GRILLED WITH INDIAN SPICE RUB

Steps:

• Grind fennel in a spice grinder.
• Mix all ingredients in a bowl except sugar.
• Place in a cold sauté pan.
• Turn heat to medium and heat/toast spices just until fragrant.
• DO NOT BURN.
• Remove from pan allow to cool to room temperature and add the sugar.
• Set aside.
• (can be made in advance and stored, tightly covered) Dissolve salt and sugar in COLD water.
• Pour into a two gallon zip lock type bag and add the chops.
• (Or divide evenly between smaller bags) Squeeze out as much air as possible before sealing.
• Refrigerate for about an hour, turning occasionally.
• Remove chops from brine and pat dry with paper towels.
• Coat with spice mixture and massage into the meat.
• Allow to sit with rub while preparing the grill.
• Prepare Grill to very hot.
• (Gas grill pre-heat 10-15 minutes) if using a gas grill turn off one burner, if using charcoal, move coals to one side of the grill.
• Place chops on the very hot side of the grill, cover and cook until browned on each side (approx 3-4 min per side) then move over to the cooler side of the grill to continue cooking.
• Turning once until internal temperature reaches 135 degrees (approx 7-9 minutes longer) remove from heat and allow to rest at least 5 minutes.
• (Internal temp will rise to about 145 degrees) Serve.

GRILLED PORK CHOPS WITH SMOKED PAPRIKA RUB

Steps:

• Combine smoked paprika, salt, pepper, onion powder, garlic, and cayenne in a small bowl.
• Pat chops dry with a paper towel and evenly distribute dry ingredient mixture on front and back of each chop. With fingertips, lightly rub dry ingredient mixture into the chops on both sides.
• Place chops on a plate and cover with plastic wrap. Refrigerate for at least 8 hours.
• Remove rubbed chops from the refrigerator and allow to come to room temperature, about 20 minutes.
• While chops are getting to room temperature, clean the grate of an outdoor gas grill and preheat to medium heat.
• When the grill is ready, lightly spray chops with avocado oil spray.
• Lightly oil the grill grates, place chops on the grill, and cook for about 3 minutes. Rotate chops 90 degrees to create a criss-cross grill pattern and continue grilling for 3 minutes. Turn chops and grill until pork chops are no longer pink inside, about 4 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Remove to a serving platter and allow to rest under a foil tent, for about 5 minutes. Serve warm.

GRILLED PORK CHOPS WITH SPICE PASTE

Steps:

• In a bowl, mix together garlic, oil, sugar, salt, paprika, pepper, and cayenne until a paste forms. Coat pork chops with paste and wrap in plastic. Refrigerate 1 hour (or up to 3).
• Heat grill to medium-high; clean and lightly oil hot grates. Grill pork, covered, 5 minutes per side for medium. Let rest 5 minutes before serving.

INDIAN SPICE RUB

Steps:

• Combine cumin, coriander, turmeric, cardamom and garam masala in a non-stick frying pan over medium heat. Cook, shaking pan often, for 5 to 8 minutes or until aromatic. Transfer to a bowl to cool.
• Stir in remaining ingredients. Mix well.
• To use: Sprinkle over both sides of chicken thigh fillets, pork cutlets or fish fillets. Using your fingertips, rub into meat. Barbecue or grill.

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.

GRILLED PORK CHOPS WITH HERB RUB

Steps:

• To brine the chops: Heat the water, salt, sugar and molasses in a pan, stirring occasionally, until the sugar and salt dissolve.
• Pour into a large zip-lock bag or a tupperware container and let cool down slightly, then add the ice cubes.
• When the brine is cold, add the chops.
• Refrigerate for at least 4 hours, but no more than 6.
• Remove the chops from the brine, dry completely with paper towels.
• Discard the brine.
• In a small bowl, combine the rub ingredients and mix well.
• Lightly rub the mixture into both sides of each pork chop.
• If using a gas grill, set one side on low, the other medium high.
• If using a charcoal grill, arrange the coals so that there are thicker and thinner layers of coals for varying degrees of heat.
• When the thicker layers of coals are hot, set the chops directly over them, or over the hottest part of the gas grill.
• Sear the chops over the hot area for about 1 1/2 minute.
• per side, then move them to the less hot areas.
• Cover the grill and continue to cook until the chops reach an internal temperature of 145 degrees F.
• (about 3 minutes more per side).
• Transfer to a platter and let rest, uncovered for about 5 minutes before serving.
• NOTE: You could cook this chops inside in a frying pan.
• Just cook the 1 1/2 minutes per side over medium high heat, then put the pan in the oven at 375 degrees and let the chops finish cooking.