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2 Yummy Pork Chop Ideas

1.  GRILLED PORK CHOPS WITH BASIL-GARLIC RUB

INGREDIENTS:

4 Boneless Pork Chops 3/4" Thick
2 cloves of garlic, peeled
1 cup of fresh basil, packed
2 Tablespoons lemon juice, fresh
2 Tablespoons extra virgin olive oil
1 teaspoon coarse salt
1/2 teaspoon black pepper, freshly ground

DIRECTIONS:

With machine running, drop garlic through feed tube of food processor to mince. Stop, add fresh basil, and process until chopped. Add lemon juice, oil, salt, and pepper and process to make thin wet rub. Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes. 

Prepare a medium-hot fire in grill. Brush the grate clean and oil the grate. Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest time. 

Tip:
For extra-moist pork chops, would recommend brining them for an hour beforehand!  Just stir 1 tsp. salt and 1 tsp. ground red pepper into a quart of water.  And then add the pork chops and let it all sit together in the refrigerator for an hour.  Then pull them out and continue with the recipe as directed above.

Makes 4 servings

Recipe and Image from Pork Be Inspired

 

2.  COCOA AND CHILI RUBBED PORK CHOP

INGREDIENTS:

2 boneless pork loin chops
2 tsp. unsweetened cocoa powder
2 tsp. ancho chili powder (or regular chili powder)
2 tsp. light brown sugar
1 Tbsp. olive oil
sea salt & freshly ground black pepper

DIRECTIONS:

In a bowl, mix the cocoa, brown sugar, and chili powder together until well-blended. Sprinkle a little less than 1 tsp. on the tops of each pork chop, and pat/rub in. Flip over and do the same on the other sides. Let sit for about 5-10 minutes, then sprinkle salt and pepper on both sides.

Heat oil in a skillet over medium-heat. Test to see if the oil is ready by dripping a drop or two of water in the skillet. (No sound – pan is too cold. Splatter – too hot. Sizzle – perfect!) Add pork chops and cover for about 5 minutes. (Mine were not super-thick, so only left then in for 4 minutes.) Then uncover and flip, and cook for a few more minutes until thoroughly cooked (between 145-160 degrees). If juices start to form on top of the chops, they're definitely done!

Tip:
For extra-moist pork chops, would recommend brining them for an hour beforehand!  Just stir 1 tsp. salt and 1 tsp. ground red pepper into a quart of water.  And then add the pork chops and let it all sit together in the refrigerator for an hour.  Then pull them out and continue with the recipe as directed above.

Recipe and Image from Gimmie Some Oven