Grilled Pork Chops

I love to grill, especially pork. So as part of the NC Pork Council blogger network I was excited to learn our August challenge involved the grill.

With bone-in pork chops in hand and armed with a bottle of Georgia Boys All Purpose BBQ Rub from the Savory Spice Shop in Lafayette Village in Raleigh, I went to work.



I  love a quick and simple meal and this proved easy. I rubbed the pork chops with the spice rub the morning I planned to grill them and let them sit in the fridge for the day. I pulled them out to sit on the counter about 30 minutes before grilling.

When it came time to grill I set my husband to work. He has his way of grilling meats that time and time again works like a charm. He gets the grill hot (medium to high heat), sears each side 4 to 5 minutes depending on the thickness of the meat, then wraps it in foil to rest and finish cooking through. Serve with your choice of sides.

Pork is such a versatile meat and grilling it using this method translated great to small pork tenderloins this past weekend. For a large tenderloin, a more low and slow method works best.

On this  particular occasion I had fresh cauliflower from my Papa Spuds CSA box. I broke it down to florets, steamed them until tender then tossed them in a pan with butter. We also had some leftover salad from a dinner the night before.

Voila! Dinner!


Happy Grilling and Eating

Oink Oink =)


One thought on “Grilled Pork Chops

  1. I will be trying this,my pork chops never have quite enough flavor,and I think the rub,and letting it sit in the fridge will do the trick by allowing the rub to sink in to the meat.I love and try all the recipes from Durham Foodie,and they never let me down,and I know they never will.I save the recipe on my computer,then print two copies out,and use a hole puncher,and have started my own Durham Foodie cookbook. Thank-you Durham Foodie,Your the BEST!!!! Frank Daroci

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