Grilled Chile-Rubbed Pork Chops


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°.


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