Smoky Spiced Pork Chops

By lorik

This dry rub uses smoked paprika to enhance the grilled flavor and create a deep red hue, while a peppery aioli strikes a balance with the rich meat.

Ingredients

• FOR THE AIOLI, GRILL:
• Makes 4 servings
• Total time: 25 minutes
• 1 Anaheim chile
• WHISK:
• 1/2 cup mayonnaise
• 1/4 cup chopped fresh cilantro
• 3 Tbsp. fresh lime juice
• 1 Tbsp. minced fresh garlic
• 1/4 tsp. ground cumin
• Salt and black pepper to taste
• FOR THE CHOPS, COMBINE:
• 2 tsp. chili powder
• 2 tsp. dried oregano
• tsp. each celery seed, dried thyme, and smoked paprika COAT:
• 4 bone-in pork rib-eye chops, 1-inch thick (8 oz. each), seasoned with salt and black pepper

Preparation

Step 1

Preheat grill to medium-high. Brush grill grate with oil.

For the aioli, grill Anaheim, turning to char all sides, 6–8 minutes; transfer to a small bowl and cover with plastic wrap. When cool enough to handle, peel, seed, and dice Anaheim. Whisk together mayonnaise, cilantro, lime juice, garlic, cumin, and diced Anaheim; season with salt and pepper.

For the chops, combine chili powder, oregano, celery seed, thyme, and paprika for the rub. Coat chops with rub. Grill chops, covered, until an instant-read thermometer inserted into the thickest part, but not touching bone, registers 145°, 3–5 minutes per side. Transfer chops to a plate, tent with foil, and let rest 5 minutes before serving. Serve chops with aioli.

Per chop: 526 cal; 33g total fat (7g sat); 137mg chol; 321mg sodium; 4g carb; 1g fiber; 50g protein