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Summary
Cooking Method: Grilling Dry rubs are also a terrific way to season pork chops. Select chops of close to an inch in thickness — nothing flimsy — then grill them over steady medium heat. We opt for rib chops over the center-cut variety when cooking outdoors because their greater fat content helps keep them moist, and we always prefer bone-in chops for their juiciness. You might add a barbecue sauce on the side with these, but we relish their crispy surface unvarnished.
Ingredients
- 3 tablespoons sweet paprika, preferably Spanish
- 1 tablespoon freshly ground black pepper
- 1 tablespoon coarse salt, either kosher or sea salt
- 3/4 teaspoon sugar
- 3/4 teaspoon chili powder
- 3/4 teaspoon granulated garlic or garlic powder
- 3/4 teaspoon onion powder
- 1/4 to 1/2 teaspoon ground cayenne
- Six to eight 10- to 11-ounce bone-in pork rib chops, 3/4 to 1 inch thick
- Vegetable oil spray
Instructions
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Tags
Nutrition

- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 105 % Daily Value *
- Total Fat: 5 g 7.97%
- Saturated Fat: 1 g 5.21%
- Trans Fat: 0 g %
- Cholesterol: 36 mg 12.13%
- Sodium: 1016 mg 42.35%
- Calcium: 23 mg 2.29%
- Potassium: 283 mg 8.1%
- Magnesium: 0 mg 0%
- Iron: 1 mg 7.46%
- Zinc: 0 mg 0%
- Total Carbohydrate: 4 g %
- Dietary Fiber: 2 g 6.77%
- Sugar: 1 g
- Protein: 11 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 36.36%
- Vitamin C 0.2%
- Vitamin D 2.86%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- Exchange - Fat0
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat2
- Exchange - Alcohol0
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total1 oz-eq