Smoky Hot Chops With Cool Cucumber-Tomato Salad


Difficulty:

Bring the heat to your next cookout. Create smoky grilled pork flavor with paprika, cayenne, garlic powder, onion powder and hot sauce. Pair hot chops with a Cool Cucumber-Tomato Salad for a dynamic dinner duo.

Ingredients

  • 4 thick-cut boneless Chairman’s Reserve® Prime New York (top loin) pork chops, about 1 1/2 inches thick
  • 2 tablespoons smoked paprika
  • 4 1/2 teaspoons hot pepper sauce, such as Tabasco, plus more for serving
  • 1 teaspoon cayenne pepper or to taste
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder

Cool Cucumber-Tomato Salad:

  • 1/2 teaspoon onion powder
  • 2 cups cherry tomatoes, halved
  • 1 cucumber, peeled and cut into 1/2-inch dice
  • 1/4 red onion, halved and thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup blue cheese salad dressing or more to taste
  • Salt and pepper, to taste

Directions

  • 1. In a small bowl, combine smoked paprika, hot sauce, cayenne, salt, garlic powder and onion powder, stirring to make a paste. Divide paste into two small bowls, with about 2/3 of paste in one bowl, and 1/3 in another. Arrange pork on a plate or platter and use a butter knife to thinly spread about 2/3 of the spice paste from one bowl over both sides of the meat. Loosely cover with plastic wrap and set aside at room temperature for 30 minutes.
  • 2. Prepare a grill to medium-hot heat and lightly oil the grate. Grill pork until the internal temperature reaches 145°F (medium-rare) to 160°F (medium), 4 to 5 minutes per side. (It’s okay if some of the spice paste sticks to the grill.) Transfer chops to a platter and spread remaining spice paste from second bowl on top, and set aside to rest 3 minutes.
  • 3. Meanwhile, make the Cool Cucumber-Tomato Salad:
    In a large bowl, combine tomatoes, cucumber, onion, parsley and salad dressing, tossing gently. Add more dressing and salt and pepper to taste.
  • 4. Serve chops with cucumber-tomato salad alongside. Pass additional hot sauce at the table.
  • Serves 4
  • Recipe and Photo courtesy of The Pork Checkoff