Chili-Rubbed Grilled Pork Chops
No need to sacrifice flavor when crafting easy weeknight meals. This chili rub adds the perfect kick to grilled pork chops – and pairs nicely with fresh summer salsa.
- 4 Chairman’s Reserve® Prime boneless sirloin pork chops, about 6-oz. each, 1/2 inch thick
- 2 garlic cloves, crushed
- 1 tablespoon ground cumin
- 1 teaspoon red pepper flakes
- 1/2 cup fresh lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 3 jalapeño chili, seeded, very finely minced, about 1/4 cup
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1/8 teaspoon sugar
For Rub and Marinade:
- Stir together jalapeño, sesame oil, soy sauce and sugar together in small bowl. Wearing disposable gloves, rub mixture over all surfaces of chops. Place chops in single layer in shallow dish. In large measuring cup, stir together all marinade ingredients; pour over chops, set aside for 20 to 30 minutes.
- Prepare a medium-hot fire in grill. Remove chops from marinade, discarding marinade. Grill chops over direct heat, turning once, to medium doneness, about 3 to 4 minutes per side, until internal temperature on a thermometer reads 145°F, followed by a 3-minute rest time.
- Recipe and Photo courtesy of The Pork Checkoff