oh, how posh!

6-8 pork loin chops (each 3/4 – 1? thick, about 2.5 lbs)

Cowboy spice rub

1.5 tbsp smoked paprika

1 tbsp chipotle chili powder

1 tbsp brown sugar

2 tsp unsweetened cocoa powder

1.5 tsp garlic salt

1 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp cinnamon

1/2 tsp ground black pepper

3/4 tsp kosher salt, or to taste

Preparation

Spice rubs are a quick way to add a lot of savory flavor to your favorite protein, but don’t forget that you’re seasoning the meat at the same time. You could season the chops with salt and pepper before rubbing them down, but I like to build the salt and pepper right into the mix. How much salt you add will, as always, depend on your personal taste and preference as well as how salty your garlic salt is. You might want to start with less salt in the rub, taste it (don’t worry, a quick lick o’ dry spice won’t hurt you. And add more salt as you see fit.

Generously sprinkle the spice rub all over your chops, rubbing it in with your clean hands until each piece is well coated on all sides. Let the meat sit in the spice rub for about 30-45 minutes before you cook it.

To make the chops you will only use about 1/2 of the spice rub mixture, but don’t even think about throwing the rest away!! This blend is delicious on chicken, brined turkey breast, and firm tofu among other things.

Grill the chops however you see fit. Because pork loin chops tend to be quite lean with just a bit of fat cap, do your best not to overcook them.

This is how I grill lean chops: Make sure that your meat is at room temperature. Turn your grill on to moderate heat and then turn off the burners on one side. Grill the chops above the lit burner for about 3 minutes per side before scooting them to the cool half of your grill. Cover the chops with a heatproof tray (like an aluminum baking pan) and let them stay there for another 6-8 minutes, or until they’re firm and cooked through. If you were to be all technical about things, you want the pork to reach an internal temperature of about 135º, so I take it off when it’s just shy of that (the temperature will rise another few degrees as it rests). When you take the pork off your grill, tent it with aluminum foil and let it rest for roughly 10 minutes before serving so that the juices can redistribute themselves.

Source: Choosy Beggars