Grilled Pork Chops With Indian Spice Rub

Grilled Pork Chops With Indian Spice Rub
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  • Total: 38 mins
  • Prep: 20 mins
  • Cook: 18 mins
  • Yield: 6 Pork Chops (6 Servings)
Nutritional Guidelines (per serving)
422 Calories
24g Fat
6g Carbs
44g Protein
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Nutrition Facts
Servings: 6 Pork Chops (6 Servings)
Amount per serving
Calories 422
% Daily Value*
Total Fat 24g 30%
Saturated Fat 8g 39%
Cholesterol 134mg 45%
Sodium 599mg 26%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 4%
Protein 44g
Calcium 98mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Grilled pork chops are delicious, but the marriage between the open flame and Indian-inspired spices takes this dish to another level. These chops can be cooked on a gas unit, but the flavors of the spices will truly awaken over charcoal. Serve with rice, potatoes, or grilled veggies. The options are endless and these chops work well for casual or fancy dining.

Ingredients

  • 6 bone-in pork loin chops, about 1 inch thick
  • 1 tablespoon (15 mL) cumin (ground)
  • 1 tablespoon (15 mL) brown sugar
  • 2 dried chilies
  • 1 teaspoon (5 mL) whole cloves
  • 1 teaspoon (5 mL) coriander seeds
  • 1/2 teaspoon (2.5 mL) curry powder
  • 1/2 teaspoon (2.5 mL) cardamom powder
  • 1/2 teaspoon (2.5 mL) onion powder
  • 1/2 teaspoon (2.5 mL) black peppercorns
  • 1/2 teaspoon (2.5 mL) mustard seeds
  • 1/2 teaspoon (2.5 mL) cinnamon, ground
  • 1/4 teaspoon (1.25 mL) garlic powder
  • 1 teaspoon (5 mL) kosher salt

Steps to Make It

  1. Place chilies, cloves, peppercorns, mustard and coriander seeds in spice grinder. Grind until spices are a fine powder. Pour into a bowl and add remaining spices.

  2. Place pork chops onto a baking sheet. Take rub and apply all over the front and back of the meat. Let stand at room temperature for up to 20 minutes. If you are making ahead of time, coat with spices, cover with plastic wrap and place into refrigerator. Let stand for 20 to 30 minutes at room temperature before placing onto​ the grill.

  3. To prepare for charcoal grilling, remove the cooking grate and light the charcoal in a charcoal chimney (look for a red, ashen color to the briquettes). You will need enough charcoal to cover half the coal grate, about two layers thick. Place cooking grate over hot coals and open vent. Oil grate and place chops onto grill directly over the coals. Grill for two minutes per side. Move to the indirect cooking space (where there are no coals) and continue cooking for 4 to 6 minutes per side or until the internal temperature is between 160 and 165 F.

  4. Remove from grill and cover with foil. Allow chops to rest for 5 minutes. If using a gas unit, set temperature for medium-high heat and cook 8 to 9 minutes per side or until internal temperature is right. After meat has had a chance to rest, serve immediately with your favorite side dishes.

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