Lollipop Pork Chops

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
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Updated on 08/1/19
Lollipop pork chop
Regarding BBQ Inc.
Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Servings: 2 servings
Nutrition Facts (per serving)
503 Calories
40g Fat
6g Carbs
29g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 503
% Daily Value*
Total Fat 40g 52%
Saturated Fat 9g 43%
Cholesterol 101mg 34%
Sodium 2855mg 124%
Total Carbohydrate 6g 2%
Dietary Fiber 3g 10%
Protein 29g
Calcium 66mg 5%
*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.)

This just might be one of the best pork chops you've ever had. Start with a double thick cut pork rib chop, add a flavorful spice rub and then grill to perfection. Because of the thickness of this chop it needs a little special care to get it cooked through the middle without burning the surface, but it really is as easy as it is delicious. These chops are served with a delectable creamy Dijon aioli. Add to this a side of grilled vegetables for the perfect meal.

Ingredients

  • 2 (2-inch) thick pork rib chops
  • 1 tablespoon/15 mL onion power
  • 1 tablespoon/15 mL paprika
  • 2 teaspoons/10 mL  sea salt
  • 1 teaspoon/5 mL dried marjoram
  • 1 teaspoon/5 mL coarse ground black pepper
  • 1/2 teaspoon/2.5 mL garlic powder
  • 1/2 teaspoon/2.5 mL cinnamon
  • 1/2 teaspoon/2.5 mL allspice
  • Dijon Mustard Aioli:
  • 1/3 cup/80 mL mayonnaise
  • 1 tablespoon/15 mL Dijon mustard
  • 2 teaspoons/10 mL cider vinegar
  • Pinch of salt
  • 2 dashes cinnamon

Steps to Make It

  1. Gather the ingredients.

  2. Trim excess fat from pork chops. Make cuts through the band of fat that runs around the edge of the chop.

  3. Combine all spice ingredients and apply to the surface of the chops.

  4. Cover and refrigerate for 30 minutes. Remove chops from refrigerator and preheat grill to a high heat and prepare for indirect grilling.

  5. Place pork chops on the hot portion of the grill and sear each side for about 2 to 3 minutes. Watch for burning and flare-ups.

  6. Move to the indirect grilling space and close the lid. Continue cooking for 20 to 30 minutes (depending on your grill). Check for an internal temperature of 145 F/65 C. Remove from grill when done and allow to rest for 5 minutes before serving. Served with a Dijon mustard aioli on the side.

Dijon Mustard Aioli

  1. Gather the ingredients.

  2. Combine all ingredients and keep refrigerated until serving.

  3. Aioli will keep for up to 3 days store in an air-tight container in the refrigerator.