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  • Writer's pictureHolly

Grilled Chops for the 4th of July!

These chops are a hit and are great dressed up. We're serving ours with:

- grilled pineapple (throw these on the grill for a couple minutes and then serve with a peanut sauce)

- Alabama BBQ sauce - delicious white sauce

- corn on the cob (put 3 ears of corn with the husk still on in the microwave for 8 minutes. Perfectly steamed.) Mix together and drizzle corn with:

  • 2 tablespoons mayonnaise

  • 1 to 2 tablespoons freshly squeezed lime juice

  • 1/2 teaspoon chili powder

  • Salt

  • Freshly ground black pepper

Recipe for Grilled Chops - credit goes to the New York Times (link to the original recipe:

Yield: 4 servings

  • 2 teaspoons kosher salt (such as Diamond Crystal)

  • 2 teaspoons black pepper

  • 2 teaspoons sweet or hot paprika (or pimentón)

  • 2 packed teaspoons light or dark brown sugar

  • 4 bone-in or boneless pork chops (each ¾- to 1-inch thick)

  • Neutral oil or warm lard

Step 1 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.

Step 2 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 or lard, and, holding it at the end of your grill tongs, draw it over the bars of the grate.

Step 3 Arrange the pork chops diagonally on the grill grates. Close the lid and grill for 1½ to 2 minutes, then rotate each chop a quarter turn and grill for another 1½ 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.

Step 4 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).

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

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