"Is this pork chop from heaven, Dad, or did you make them?"
High praise from our 9 year old for these grilled bone-in pork chops! So I had to get this recipe posted so that you might get a chance to try them while it is still grilling season. This is a very simple recipe, so what made it so tasty?
The flavorful spice blend helps for sure. Grilling the bone-in version of pork chops helps keep the meat juicy and flavorful. And there was just enough fat around the edges to give it a hint of bacon taste, and we know that has to be a good thing!
This is easy enough to make as a midweek supper as you start getting into the back to school routines. You can easily modify the amount of the rub ingredients for more pork chops if you like.
3 bone-in pork chops, thick cut (an inch or more thick)
1 tsp cumin
1 tsp garlic powder
1 tsp salt
Pre-heat a grill to medium high. Combine the cumin, garlic powder and salt in a small bowl. Sprinkle the rub on both sides of each pork chop, and rub it into the meat. Let the pork with the rub sit at room temperature for 10 to 15 minutes to let the flavors absorb into the meat.
Spray the grill with cooking oil. Place the pork chops on the grill on direct heat. Cover and grill for 6 minutes, then turn the pork chops of to the other side. Grill 5 or 6 minutes more until done to your liking, taking care not to overcook it. Let the chops rest for a few minutes, then serve. We enjoyed ours with a green salad.
Wine Pairing: Pork chops with some spice might typically have me thinking about a Spanish wine. But I sampled a great lineup of Italian wines at Pairings before making this dish, so grabbed the 2010 Azienda Agraria La Perticaia Montefalco Rosso from Umbria for our pairing. It's 70% Sangiovese along with 15% Sagrantino and 15% Colorino. A nice blend of fruit and spice, with enough heft to work with the chops. Yum!