Mesquite Grilled Pork Chops With Apple Salsa Recipes

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MESQUITE GRILLED PORK CHOPS



Mesquite Grilled Pork Chops image

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.

Provided by Luby Luby Luby

Categories     Pork

Time 1h

Yield 2 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

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