Grilled Pork Chops with Homemade Dry Rub Seasoning
Fire up the grill and get ready for a flavor-packed meal with our Grilled Pork Chops with Homemade Dry Rub Seasoning! These juicy pork chops are seasoned to perfection with a homemade dry rub featuring a blend of savory spices that add depth and complexity to every bite. Whether you’re hosting a summer barbecue or simply craving a delicious and easy-to-make dinner, these grilled pork chops are sure to be a hit with family and friends. Get ready to elevate your grilling game with this mouthwatering recipe that’s bursting with flavor!
INGREDIENTS YOU’LL NEED TO MAKE IT:
This homemade dry rub seasoning offers a balanced blend of spices that perfectly complements the pork chops, creating a delicious crust. Enjoy the mouthwatering results of perfectly seasoned grilled pork chops!
- Pork Chops: Choose 4 pork chops, preferably a good cut for grilling. Opt for bone-in pork chops or boneless pork chops based on your preference. Pork steaks offer a hearty and flavorful cut ideal for grilling.
- Kosher Salt and Black Pepper: Season the pork chops to taste with salt and pepper before applying the dry rub. Salt helps to enhance the natural flavors of the meat, while pepper adds a hint of heat and depth.
- Olive Oil: Olive oil helps the dry rub to stick to the pork chops while enhancing the flavor and moisture during the grilling process.
Dry Rub Seasoning
Prepare a homemade dry rub seasoning blend to elevate the flavor of the pork chops. Combine the following ingredients and store the mixture in an air-tight container:
- Paprika (1 tablespoon): This spice provides a mild, slightly sweet flavor and a vibrant red color to the dry rub.
- Smoked Paprika (1 tablespoon): Offering a rich smoky taste, smoked paprika adds depth and complexity to the seasoning blend.
- Brown Sugar (1 tablespoon): Acting as a natural sweetener, brown sugar caramelizes during grilling.
- Garlic Powder (1 teaspoon): With its intense garlic flavor, garlic powder adds savory notes and aromatic depth to the dry rub.
- Onion Powder (1 teaspoon): Onion powder complements the other spices and adds complexity.
- Ground Mustard (½ teaspoon): Ground mustard offers a tangy, slightly bitter taste that balances the sweetness of the brown sugar.
- Chili Powder (½ teaspoon): Chili powder Adds a hint of heat and a touch of smokiness.
HOW TO PREPARE BARBECUE PORK CHOPS?
Time needed: 35 minutes
- Prepare the Dry Rub Seasoning:
In a small bowl, combine 1 tablespoon of paprika, 1 tablespoon of smoked paprika, 1 tablespoon of brown sugar, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, ½ teaspoon of ground mustard, and ½ teaspoon of chili powder. Mix well to ensure all the spices are evenly incorporated. Store the dry rub recipe seasoning in an air-tight container until ready to use. - Season the Pork Chops:
Dry both sides of the pork chops with a paper towels to remove any moisture. Rub with olive oil and season both sides with salt and pepper to taste. Ensure that the pork chops are evenly coated with the seasoning.
- Apply the Dry Rub:
Sprinkle the prepared pork chop seasoning generously over both sides, pressing gently to adhere the seasoning to the meat. Make sure to season pork chops evenly with the spice rub for maximum flavor. - Preheat the Grill:
Preheat your gas or charcoal grill to medium heat around 375-400 degrees f or (190-200°C). Ensure that the grill grates are clean and lightly oiled to prevent the pork chops from sticking. - Grill the Pork Chops:
Place the seasoned pork chops on the preheated grill and cook for about 4-5 minutes per side, depending on the thickness of the chops, or until they reach an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium, as recommended by the USDA. Use an instant-read thermometer to check for doneness. - Rest and Serve:
Once cooked to your desired level of doneness, remove the grilled pork chops from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, ensuring tender and flavorful pork chops.
Garnish, serve hot, and enjoy as is or slather in your favorite barbecue sauce.
FAQ – FREQUENTLY ASKED QUESTIONS:
There’s no need to marinate the pork chops with the dry rub seasoning. Simply season the pork chops with salt and pepper, then apply the dry rub directly before grilling for optimal flavor.
Yes, you can use bone-in chops or boneless pork chops for grilling. Bone-in chops may take slightly longer to cook than boneless ones, so adjust the grilling time accordingly.
Feel free to customize the dry rub seasoning based on your preferences. You can adjust the spices and seasonings to suit your taste, but keep in mind that the proportions may affect the overall flavor profile.
The pork chops are done cooking when they reach an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium, as recommended by the USDA. Use a meat thermometer inserted into the thickest part of the chop to check for doneness.
Yes, it’s essential to let the grilled pork chops rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, making a juicier and more flavorful pork chops.
Yes, you can prepare the dry rub seasoning in advance and store it in an air-tight container until ready to use. It’s a convenient way to have the seasoning ready whenever you want to grill pork chops.
WHAT TO SERVE WITH GRILLED PORK CHOPS?
Let’s talk side dishes! Sometimes my favorite part of the meal is the side dishes but, here the smoky grilled pork chops really shine the most! One of my favorite things to serve with this is mashed potatoes! We have a great recipe for Chantilly Mashed Potatoes. If you want to get in veggies, then this is great with a green side salad, fill it with your favorite chopped-up vegetables and dressing. Other options are these easy Candied Carrots and the most amazing Balsamic Glazed Brussel Sprouts with Bacon!
RECIPE VARIATIONS AND SUBSTITUTIONS:
These variations and substitutions can help create a more savory flavor pork chop that will get rave reviews.
- Different Cuts of Pork: Experiment with different cuts of pork, such as pork loin chops or pork tenderloin, for variety in texture and flavor.
- Alternative Spices: Customize the dry rub seasoning by adding or substituting spices to suit your taste preferences. Consider using ingredients like red pepper flakes, smoked paprika, cayenne pepper, or dried herbs such as thyme or oregano.
- Sweeteners: Adjust the sweetness of the dry rub by using alternative sweeteners like maple syrup, honey, or brown sugar.
- Marinades: Enhance the flavor and tenderness of the pork chops by marinating them in a mixture of citrus juices, soy sauce, Worcestershire sauce, or your favorite marinade before applying the dry rub.
- Smoked Flavor: Add a smoky flavor to the pork chops by using smoked sea salt or incorporating a small amount of liquid smoke into the dry rub.
- Grilling Methods: Explore different grilling methods, such as using a charcoal grill for a smokier flavor or a gas grill for quicker cooking times. You can also try grilling the pork chops over indirect heat for a more even cook.
HOW TO STORE AND REHEAT LEFTOVER PORK CHOPS?
After grilling, allow the pork chops to cool to room temperature before storing them in an airtight container in the refrigerator. Make sure to eat the leftovers within 3-4 days. To reheat, preheat the oven to 350°F (175°C), place the pork chops on a baking sheet, and cover loosely with aluminum foil to prevent drying out. Reheat for about 10-15 minutes, or until heated through. Alternatively, microwave individual pork chops on a microwave-safe plate, covering them with a damp paper towel to retain moisture. Heat in 30-second intervals until warmed. Once reheated, check the internal temperature to ensure it reaches at least 145°F (63°C).
CAN LEFTOVER GRILLED PORK STEAKS BE FROZEN FOR LATER?
To freeze leftover grilled pork steaks, allow them to cool completely, then wrap each steak tightly in plastic wrap or aluminum foil. Place the wrapped steaks in a labeled freezer bag, removing as much air as possible before sealing. To thaw, transfer the frozen steaks to the refrigerator and let them thaw overnight. Alternatively, you can thaw them more quickly by placing them in a bowl of cold water. Once thawed, reheat using your preferred method until warmed through.
LOOKING FOR MORE DINNER IDEAS? TRY THESE!
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Grilled Pork Chops with Homemade Dry Rub Seasoning
Equipment
- Gas or Charcoal Grill
Ingredients
- 4 Pork Chops Cut: Pork Steak
- Kosher Salt and Black Pepper (to taste)
- 2 Tablespoons Olive Oil
Dry Rub Seasoning (combine and store in an air-tight container)
- 1 Tablespoons Paprika
- 1 Tablespoon Smoked Paprika
- 1 Tablespoon Brown Sugar
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- ½ Teaspoon Ground Mustard
- ½ Teaspoon Chili Powder
Instructions
- Prepare the Dry Rub Seasoning: In a small bowl, combine 1 tablespoon of paprika, 1 tablespoon of smoked paprika, 1 tablespoon of brown sugar, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, ½ teaspoon of ground mustard, and ½ teaspoon of chili powder.
- Mix well to ensure all the spices are evenly incorporated. Store the dry rub seasoning in an air-tight container until ready to use.
- Season the Pork Chops: Dry both sides of the pork chops with a paper towels to remove any moisture. Rub with olive oil and season both sides with salt and pepper to taste. Ensure that the pork chops are evenly coated with the seasoning.
- Apply the Dry Rub: Sprinkle the prepared pork chop seasoning generously over both sides, pressing gently to adhere the seasoning to the meat. Make sure to season pork chops evenly with the spice rub for maximum flavor.
- Preheat the Grill: Preheat your grill to medium heat around 375-400 degrees f or (190-200°C). Ensure that the grill grates are clean and lightly oiled to prevent the pork chops from sticking.
- Grill the Pork Chops: Place the seasoned pork chops on the preheated grill and cook for about 4-5 minutes per side, depending on the thickness of the chops, or until they reach an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium, as recommended by the USDA. Use an instant-red thermometer to check for doneness.
- Rest and Serve:Once cooked to your desired level of doneness, remove the grilled pork chops from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, ensuring tender and flavorful pork chops. Garnish, serve hot, and enjoy as is or slather in your favorite barbecue sauce.
- These simple preparation instructions will help you create perfectly seasoned and flavorful grilled pork chops that are sure to impress your family and friends at your next barbecue or outdoor gathering.
Yummi