I posted this recipe back in 2010 and for some reason it got deleted. When I restored this Sweet and Spicy Grilled Pork Loin Chops recipe it sent out another post to everyone. Yep, this is me fooling around with my blog when I should really leave it to my web guy. 😉
I stopped by our local meat market to purchase some sausages for a weekend breakfast, and spotted the most beautiful pork loin chops. Well, I absolutely could not leave that market without those chops. However, I hadn’t planned a meal with pork loin chops so I had to come up with something quick.
Ranger Craig loves a good chop. Especially one that’s slathered in a really tasty rub. Of course, I didn’t have any sort of pork rub in the house, so I dug around my spice pantry for ideas. A little brown sugar, some oregano, garlic powder, and my new favorite ingredient, chipotle chili powder. If you don’t have any chipotle chili powder yet, you could substitute with smoked paprika and a pinch of cayenne pepper.
The great thing about this rub is that it can be as spicy or as sweet as you like. It’s also versatile and can be used on grilled chicken and would be fabulous with grilled sweet summer peaches.
Make your next grill night sweet and spicy. Happy Cooking!
4-6 pork loin chops (preferably bone in)
¼ cup brown sugar
½ teaspoon chipotle chili powder
½ teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
Salt and pepper
1 large apple sliced into 8-10 wedges
Preheat the grill to 375F. Mix together the brown sugar, chipotle chili powder, cumin, oregano, garlic powder and 1 tablespoon of olive oil.
Season the chops with salt and pepper. Use ¾ of the rub for the chops. Press the rub into the meat on both sides and let it sit for about 10-15 minutes, or put in the frig for up to 30 minutes.
Toss the apples with a drizzle of olive oil and then toss with the remaining rub.
When the grill is ready, place the chops on the grill and turn the heat down if needed. Grilling pork chops can be tricky, so stay by the grill constantly checking on the chops. For thinner chops, grill for about 4-5 minutes on each side or until the internal temperature of the chop reaches 160F.
When the chops are nearly done, place the coated apples on the grill and grill on each side for about 2 minutes.
Transfer each pork chop to a plate and top with a few apple slices. Serve immediately.
I like these chops with a creamy parmesan risotto, roasted, mashed sweet potatoes or a salad of fresh greens with an apple or orange vinaigrette (recipes found under “sides” and “sauces”).
Options: During the summer I love these chops with grilled peaches!