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Title: Grilled Pork Chops
Categories: Pork, Herbs
Yield: 4 servings

2 ts Kosher salt
2 ts Black pepper
2 ts Sweet or hot paprika or
- pimenton
2 ts (packed) brown sugar
4 Pork chops; 3/4" - 1" thick
Oil; as needed

Mix the salt, pepper, paprika and brown sugar in a small
bowl. Blot the pork chops dry with paper towels, then
set on a sheet pan. Season on both sides with the spice
rub, patting the seasonings into the meat with the flat
of a fork. Lightly drizzle the chops with oil on both
sides. Let sit at room temperature while you light the
grill.

Light your grill and heat to high. (Note: If grilling
pork chops that are thicker than 1 inch, heat the grill
to medium-high, so they have enough time on the grill to
cook through without burning on the outside.) Brush or
scrape the grill grate clean and oil it well: Fold a
paper towel into a tight pad. Dip it in a small bowl of
oil, and, holding it at the end of your grill tongs,
draw it over the bars of the grate.

Arrange the pork chops diagonally on the grill grates.
Close the lid and grill for 12 to 2 minutes, then rotate
each chop a quarter turn and grill for another 12 to 2
minutes. (This gives the chops a handsome crosshatch of
grill marks and helps them cook more evenly.) If any
flare-ups occur, simply move the chops to a cooler
section of the grill.

When the bottoms of the chops are browned, flip and
grill the other side the same way, closing the grill
again. The total cooking time will be 3 to 4 minutes per
side for medium (about 145 degrees).

Transfer the chops to a platter or plates and let rest
for 3 to 5 minutes before serving.

By: Steven Raichlen

Yield:4 servings

RECIPE FROM: https://cooking.nytimes.com

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