| Mark's Grilled Pork Chops with Paprika and Garlic
American
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| Mark loves pork chops, I don't - or at least I didn't until he made these for me. This is the best treatment for grilled chops I have experienced. Make sure your paprika is fresh to enjoy this delicious preparation. I suggest you brine the pork before cooking. Add 1/4 cup salt to 2 quarts water and submerge chops; refrigerate for two hours. When ready to season them, dry chops with towels first. If you brine, eliminate the recipe ingredient salt, as the brine certainly adds enough saltiness. ~Joanna |
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| Ingredients |
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4 pork chops, preferably bone-in, half-inch thick
1 teaspoon salt
1 tablespoon freshly ground pepper
4 garlic cloves, minced or pressed
1 lemon, cut into quarters
1 teaspoon sweet paprika
1/2 teaspoon hot paprika (or chili powder)
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Steps
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| 1 | Preheat the grill for high heat. |
| | 2 | Tenderize the pork chops by pounding with a texture-headed meat mallet. The purpose is to loosen the muscle and create channels for the seasoning, not shred the meat. |
| | 3 | Squeeze lemon over pork, then sprinkle both sides with salt and pepper. |
| | 4 | Rub garlic on both sides of chops, pressing it into the meat with the side of a knife. Push excess garlic into fat edges. |
| | 5 | Season both sides of the chops with the two paprikas. |
| | 6 | Grill over a hot fire, approximately 3 to 4 minutes per side. Pork is cooked at 140°. Remove from heat and let rest a few minutes before serving. |
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| Yield |
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