Grilled Pork Chops
Seasoned with a medley of spices, these pork chops grill to perfection on a cast-iron grill pan. Round out the meal with Macaroni Salad (see related recipe at left).
- 2 tsp. sweet paprika
- 2 tsp. firmly packed light brown sugar
- 1 Tbs. kosher salt
- 1/4 tsp. freshly ground pepper
- 1/4 tsp. ground cumin
- 1 tsp. onion powder
- 4 bone-in pork chops, each 1 lb. and 2 inches thick
- 1 bottle (12 fl. oz.) lager beer
In a small bowl, stir together the paprika, brown sugar, salt, pepper, cumin and onion powder. Rub the mixture onto both sides of the pork chops.
Place the metal rack of a GreenPan nonstick cast-iron grill pan in the bottom of the pan, so the grates sit directly on top of the pan. Preheat over medium-high heat until hot, about 5 minutes. Lightly brush the pan and rack with oil. Place the chops on the rack and sear, turning once, until nicely grill-marked on both sides, about 3 minutes per side.
Carefully turn the metal rack so the grates are perpendicular to the lines of the grill pan. Add about 1/2 cup of the beer to the pan, cover the pan, and cook until an instant-read thermometer inserted into the thickest part of the chops, away from the bone, registers 140°F, 15 to 17 minutes, adding more beer to the pan as needed to maintain steam.
Transfer the chops to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Cut the chops into thin slices and serve immediately. Serves 4 to 6.