Recipe by Luby Luby Luby
This recipe comes from Weber's Big Book of Grilling. I have to admit I was skeptical when I read the list of ingredients for the paste - I just wasn't sure if I would like the flavor combinations. DH cooked these to perfection and the flavor was great. I highly recommend this recipe for grilled pork chops.
Top Review by teresas
I really liked this dish. The flavors blended well together. There was a lot of paste and I did use it all like the recipe required. My chops were only 1 1/2 inches thick, so I adjusted the cooking time. They came out looking and tasting great. Everyone should give these chops a try. Thanks, Luby for posting this recipe.
- 2 pork loin chops with bone (2 inches thick)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Worcestershire sauce
- 2 teaspoons cracked black pepper
- 2 teaspoons chili powder
- 2 teaspoons granulated garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1⁄2 teaspoon ground cinnamon
- mesquite wood chips
Directions See How It's Made
- Place mesquite chips in water and let soak for at least 30 minutes.
- Set pork chops out at room temperature for 30 to 45 minutes before grilling.
- Combine all paste ingredients.
- Spread paste mixture on pork chops covering all sides completely using all of the mixture.
- Drain mesquite chips and place in a small disposable aluminum foil pan.
- Preheat gas grill on high until hot using both burners.
- Lift up grate on one side and place aluminum foil pan directly on fire.
- Sear the pork chops over direct heat for about 6 minutes turning once halfway through searing time.
- Turn fire down to medium heat under aluminum foil pan hodling mesquite chips and turn off fire on the other burner.
- Place pork chops on grill side with no heat.
- Continue to cook with lid closed over indirect medium heat until juices run clear and internal temperature reaches 160 degrees, about 25 minutes.
- Remove from grill, cover with foil and let rest for 5 minutes.