Smoky Grilled Pork Chops Recipe

Previous Next

Cook Time: 25 minutes

Grilled Pork Chops with Wet Spice Rub

Bring out the best in pork chops with this easy-to-follow recipe for grilled chops that are perfectly seasoned with a flavorful wet spice rub. The combination of smoky, savory, and slightly tangy flavors will make these a new favorite at your next barbecue.

Ingredients

• 1 tablespoon seasoned salt (such as Lawry's)
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon ground paprika
• 2 teaspoons Worcestershire sauce
• 1 teaspoon ground black pepper
• 1 teaspoon liquid smoke flavoring
• 4 bone-in pork chops (- to -inch thick)

Directions

Step 1: Gather all ingredients and make sure you have everything you need before starting the cooking process.

Step 2: Preheat your outdoor grill for indirect cooking over medium heat. Lightly oil the grill grate to prevent sticking.

Step 3: In a small bowl, mix together the seasoned salt, garlic powder, onion powder, paprika, Worcestershire sauce, black pepper, and liquid smoke. Stir the ingredients until the spice rub is well-combined.

Step 4: Massage the spice rub onto both sides of the pork chops, ensuring an even coating. Let the chops sit for 10 minutes to allow the rub to infuse the meat with flavor.

Step 5: Place the pork chops on the preheated grill. Cook the chops over indirect heat, turning them halfway through. Grill for about 12 minutes per side, or until the pork is no longer pink inside. You can check the temperature with an instant-read thermometer; it should read at least 145F (63C).

Step 6: Once cooked, remove the pork chops from the grill and let them rest for 10 minutes before serving. This will allow the juices to redistribute and ensure tender, juicy chops.

Nutrition Facts (per serving)

• Calories: 254
• Total Fat: 14g (18% DV)
• Saturated Fat: 5g (23% DV)
• Cholesterol: 66mg (22% DV)
• Sodium: 773mg (34% DV)
• Total Carbohydrates: 5g (2% DV)
• Dietary Fiber: 1g (4% DV)
• Protein: 25g (50% DV)
• Vitamin C: 3mg (3% DV)
• Calcium: 58mg (4% DV)
• Iron: 2mg (9% DV)
• Potassium: 448mg (10% DV)

Note: The nutrition values are based on a 2,000-calorie diet. Individual needs may vary. For those on medically restrictive diets, it is recommended to consult a healthcare professional before preparing this recipe.

History of Smoky Grilled Pork Chops

The origins of grilled pork chops date back to ancient culinary traditions. The use of pork in grilling recipes is widespread across cultures, especially in the United States, where grilling pork over an open flame has been a popular technique since colonial times. Smoky flavors, in particular, gained prominence during the 19th century, when methods like smoking and slow roasting were used to preserve meats. The addition of liquid smoke to recipes like smoky grilled pork chops is a more modern touch, popularized in the 20th century as a convenient way to achieve a smoky flavor without the need for actual wood chips or smoking equipment. This recipe, with its combination of Worcestershire sauce, paprika, and liquid smoke, embodies a fusion of old-world grilling techniques with contemporary convenience.

Regional Characteristics

While grilled pork chops are a beloved dish in many parts of the world, the style presented herecharacterized by a smoky, spice-heavy rubis particularly common in the Southern United States. In this region, grilling and barbecuing are central to the culinary tradition. The use of Worcestershire sauce and liquid smoke in this recipe reflects the flavors commonly found in Southern barbecue, where bold, savory, and smoky profiles dominate. The smoky grilled pork chop recipe could easily be found in backyard cookouts, particularly in states like Texas, Alabama, and Tennessee, where grilling pork is an essential part of the local food culture.

How It Differs from Similar Dishes

Smoky grilled pork chops stand out from other grilled pork recipes thanks to the distinctive smoky flavor provided by liquid smoke, which isn't always used in traditional grilling. Many similar dishes may rely on direct smoking or the addition of heavy marinades, but this recipe simplifies the process while still delivering that deep, smoky taste. It differs from other grilled pork chop recipes by focusing on a specific combination of spices and a fast yet flavorful preparation, making it an ideal choice for quick weeknight dinners or weekend barbecues.

Where It Is Typically Served

Smoky grilled pork chops are commonly served at outdoor barbecues and family gatherings. Their quick grilling time makes them a favorite at cookouts where a flavorful, easy-to-prepare dish is needed. These chops can be paired with classic barbecue sides such as coleslaw, baked beans, cornbread, and grilled vegetables. They are also a great option for serving alongside mashed potatoes or a fresh salad for a more balanced meal. The versatility of this dish makes it suitable for both casual gatherings and more formal dinner settings, depending on how it's plated and paired.

Interesting Facts

• Liquid smoke, a key ingredient in this recipe, was invented in the 1960s and revolutionized the way people could add smoky flavor to dishes without the need for a smoker or wood chips.
• Pork is one of the most widely consumed meats globally, with different cultures offering unique methods of preparation, from grilling to braising and roasting.
• In some Southern traditions, grilling pork chops is an outdoor family affair, often paired with storytelling and live music, making the cooking process a communal experience.
• The practice of grilling over indirect heat, as suggested in this recipe, helps retain moisture in the pork chops, ensuring a juicy, tender resulta technique thats often used in professional barbecue kitchens.

Smoky grilled pork chops are a simple yet flavorful dish that captures the essence of Southern barbecue with modern convenience. Whether you're hosting a backyard cookout or just craving a delicious meal, these chops bring a smoky, savory punch thats sure to please any crowd.

FAQ about Smoky Grilled Pork Chops Recipe

Comments