Summer storms, humid nights, lightening bugs, iced down wine and a lotta grilling. Some of the reasons I love summer. The simplicity of summer grilling can’t be beat either. A simple marinade or a super quick rub will prep any cut of meat, fish or veggie. I picked up this recipe from this month’s Southern Living Magazine. Celery seed isn’t in my normal spice blend and was a nice unique twist.
If you’re looking for a last minute grilling recipe for your 4th of July Celebration, this might be it. Make sure to add some fresh southern sides – grilled corn, okra, peppers, squash….
Southern Living Grilled Chile-Rubbed PORK Chops
- 1 teaspoon ancho chile powder
- 2 teaspoons dried oregano
- 1 teaspoon celery seeds
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 1/2 teaspoons kosher salt
- 4 (1/2-inch-thick) bone-in pork loin chops
- 1 tablespoons olive oil
Stir together first 5 ingredients and 1 1/2 tsp. salt. Brush pork chops with 1 Tbsp. oil, and rub mixture over both sides. Chill, uncovered, 8 to 12 hours. Grill pork, covered with grill lid, 5 minutes on each side or until a meat thermometer inserted in thickest portion registers 155°.