The Washington Times-Herald


July 1, 2014

Two recipes for one inexpensive pork loin

If you are a regular reader of this column, you know by now I feel pork, specifically pork loin, is one of the best grilling / cooking meats there is. It is lean, affordable and versatile.

In today’s column I will encourage you to go out and buy a pork loin and prepare two great meals: one on the grill and one in the kitchen, Sometimes you can find pork loin on sale for $2.99 per lb. You will always pay under $4 per lb. at a supermarket. It will be a bit more expensive at a premium meat shop, but well worth it. I bought a 5 lb. loin and split it evenly between these two recipes.

Spice-Rubbed Loin Chops

Will a sharp knife, cut 1 to 1 ¼ inch chop “steaks” off of the loin. You should end up with 4 to 6 chops depending on how think you cut them. Remember, the other half of the loin is used in the next recipe, so put the uncut portion in a ziplock bag and place in the fridge. Prepare the rub.

2 tbs. brown sugar

2 tbs. paprika

1 tbs. coarsely ground black pepper

1 tbs. kosher or sea salt

1 tbs. granulated garlic

1 tbs. onion powder

1 tsp. chili powder

1 tsp. cayenne pepper

Liberally sprinkle both sides of the chops with the rub and allow to sit at room temperature for fifteen minutes. Start your grill. (This works perfectly on charcoal or gas.) You will want fairly hot coals or place your gas grill on medium high. Once heated, clean the grate with a steel brush and rub down with olive oil on a wad of paper towel.

Place chops directly over coals or flame. Depending on the thickness, grill the first side for roughly five minutes. Turn and grill for roughly four minutes. Pull the chops when they hit 140 degrees. They will rise to 145 degrees while resting for five minutes. Serve and enjoy!

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