One of our goals for 2021 is to try making a new recipe every week. This week's effort was Cincinnati Chili Pork Chops.
Once again, this recipe was taken from the Book Canada Grills! By Char-Broil. It was an Ollie's Outlet find. $2.99 for the book of 222 recipes.
Whisk together rub ingredients in a large bowl.
Brush each chop with vinegar (I actually used a spray bottle - see above note).
Then press a generous amount of rub on all surfaces. (I just put the rub in a pan and pressed each chop into the rub (on each side).
Place the chops on a plate and cover with plastic wrap. Refrigerate for up to two hours.
Remove from the refrigerator one hour before grilling.
Preheat the grill to medium high and spritz the chops with canola oil (I forgot this part. I did spray the grill with Pam grilling spray so they didn’t stick).
Sear over direct heat one to two minutes per side.
Move the chops to the warming rack, or some area with no direct heat and continue grilling until the chops reach an internal temperature of 160. (I got tired of waiting around 150 degrees so I moved them back to the direct side to finish).
Week one: Shepherds Pie
Week two: Peach barbecue chicken
Week three: Tuna casserole
Week four: This one
All of the above become links