Paprika & Clove Rubbed Pork Chops

Here’s another quick and easy idea for pork “chops” when you haven’t really planned ahead but want something more than re-heated leftovers for dinner (besides, you should be saving those for lunch).  By taking a handful of different dried herbs and spices you can blend together a rub that steps just a little outside the ordinary and is sure to be a hit.
Gather Up:

• 3 pastured pork loin chops, or other pork steak of choice.  These are about 3/4″ thick, bone in.
• 2 tsp paprika
• 1/2 tsp sea salt
• 1/2 tsp coarse black pepper
• 1/2 tsp garlic powder
• 1/4 tsp ground cumin
• 1/4 tsp ground mustard
• 4~5 whole cloves (about 1/8 tsp ground)
• 1 pinch chipotle powder

I’ve got whole cloves, so the first step is to drop four or five into a mortar and pestle and grind them into fine powder.  Obviously, if you have ground cloves you can skip this part…and if you’ve got whole cloves and no mortar and pestle you can give it a go with the butt of a kitchen knife and some sort of hard surface. Once you’ve got that done, mix the cloves with the other rub ingredients in a small prep dish.

When you’ve got the rub ingredients mixed well, coat both sides of the pork chops with the rub, working it in well.  I use the back of a spoon for rubbing these because the prospect of having ground paprika, cloves, and chipotle on my fingers and then accidentally rubbing my eye later doesn’t sit high on my list of things to do.

Set the chops aside and go start the grill.  We’re shooting for a temp of 425 to 450, and we wait until now to get it started so that the chops have a little time to rest with the rub on them.

With the grill warmed up and at a stable temperature, grill the chops to medium – about 20 minutes (turning halfway) using indirect heat, or about 5~7 minutes per side on direct heat. Serve them with sides of your choice, maybe asparagus and mushrooms or some roasted summer squash and a salad.  Enjoy!