Heavenly
Chops
Comments:
Pork chops were designed for quiet evenings with that special person you want to impress. Not as "heavy" as a steak, but filling and impressive. We now show you how to add flavor to those romantic evenings ... the rest is up to you!
Contributed by:
Smoky Hale
Get yourself some "boneless center cut" pork chops preferably 3/4" to 1 inch thick. Avoid deep red colored selections as they can be from older hogs and thus tougher. Wash and dry with a paper towel. Mix the following ingredients thoroughly and sprinkle lightly on the chops. (Save the rest in an airtight jar in the refrigerator.) Regular chops will work, but be careful of overcooking due to their thinness.
 4 Tbs non-iodized salt
2 Tbs onion powder
1 1/2 Tbs black pepper
3/4 Tbs cayenne pepper
1 Tbs paprika
2 1/2 tsp garlic powder
1 1/2 tsp ground thyme
1 1/2 tsp allspice
1 1/2 tsp sugar
1 1/2 tsp ground nutmeg
3/4 tsp ground bay leaf
 After completing the sprinkling, THEN it's time to go start your fire over good charcoal. Pure charcoal burns much hotter over a shorter time than briquettes thus excellent for grilling. If briquettes is all you have, place a sufficient number to have a hot fire [500 degrees plus] knowing that the fire will continue long after you have finished grilling.
Cook your chops until the internal temperature reaches 155 to 160 degrees. Use your instant read thermometer to tell when to remove the chops. The center will be moist and slightly pink, but that does not indicate under cooking. Overcooking will result in a tough entree.
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