Grilled Chili-Cumin Pork Chops
serves 2-4
The combination of chili powder and cumin give pork chops a nice bite. If you really like your spices, mix them together with salt and pepper first, then rub them firmly into the pork to help them stick during cooking.
vegetable oil (for the grill)
2 thick pork loin chops (at least an inch thick)
1 teaspoon ground chili powder
1 teaspoon ground cumin
prep: 25 minutes
total: 45 minutes
grill (gas or charcoal)
grill brush
tongs
small bowl
digital instant-read meat thermometer
1. If using a gas grill, preheat one side to high and one side to low. If using a charcoal grill, start a two-zone fire. Clean the grill with a grill brush. Oil the grill by holding a folded wad of paper towel with tongs, dipping it in vegetable oil, and brushing the oil (sparingly -- it's flammable) onto the grill grate.
2. Season the pork on both sides with the chili powder, ground cumin and a sprinkling of salt and pepper.
3. Put the chops directly on the high-heat side of the grill and leave them alone for 3-5 minutes so that they get dark brown grill marks. (Exactly how long will depend on the heat of your grill.) Turn and do the same on the other side of the chops. Check the internal temperature of the chops -- you should take them off the grill when they reach 140F.
4. If they're not done (they won't be unless you have very thin chops), move the chops to the low-heat side and close the grill. Be sure to check the temperature early and often so the chops don't overcook.
5. When they're done, take the chops off the grill and cover them loosely with aluminum foil for 5 minutes or so.
2. Season the pork on both sides with the chili powder, ground cumin and a sprinkling of salt and pepper.
3. Put the chops directly on the high-heat side of the grill and leave them alone for 3-5 minutes so that they get dark brown grill marks. (Exactly how long will depend on the heat of your grill.) Turn and do the same on the other side of the chops. Check the internal temperature of the chops -- you should take them off the grill when they reach 140F.
4. If they're not done (they won't be unless you have very thin chops), move the chops to the low-heat side and close the grill. Be sure to check the temperature early and often so the chops don't overcook.
5. When they're done, take the chops off the grill and cover them loosely with aluminum foil for 5 minutes or so.
0
