Grilled Pork Chops

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.

Williams-Sonoma Kitchen.