|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||30%|
|Saturated Fat 8g||39%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||4%|
|*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.|
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.
- 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
Gather the ingredients.
Place chilies, cloves, peppercorns, mustard and coriander seeds in a spice grinder. Grind until spices are a fine powder. Pour into a bowl and add remaining spices.
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 the refrigerator. Let stand for 20 to 30 minutes at room temperature before placing onto the grill.
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.
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 the meat has had a chance to rest, serve immediately with your favorite side dishes.