Pork has always been one of my favorite meats to cook with. Cook it like chicken, beef, or even lamb…it’s versatile. And these pork chops are no slouch when it comes to flavor. Seasoned with a little of Mexico and topped with a spicy, sweet salsa these chops will delight the senses. It is a flavor combination that is great on a hot Saturday afternoon. Pair your grilled pork chops with a crisp, fruity white sangria to make this dish into a summer meal.
- Pork chops
- Chili powder
- Black pepper
- Apricot salsa
The Kitchen Experiment:
- Mix all the spices and seasonings together in a bowl using your fingers. You want them well mixed. Remember to mix enough to coat all your pork chops.
- Poke holes in your pork chops with a fork or knife on both sides.
- Thoroughly rub your spice mix onto and into each pork chop. Discard leftover spice mix if you have put your hands in it after touching the raw pork.
- Heat your grill to about 450 degrees and place pork chops on it. Depending on the thickness of your chops your cooking times will vary. Remember pork should be cooked thoroughly all the way through.
- Flip your pork when it “feels right”. I frequently cook on intuition, but give them 5-8 minutes probably. Try to only flip your chops once to prevent them from starting to dry out.
- Cook the pork chops until done after flipping.
- Remove the chops from the grill and top with apricot salsa.
Tips and Tricks for Your Chops
- Make sure to get pork chops that are at least 1/2-3/4 of an inch thick. This will reduce the chance of them drying out on the grill.
- Cook your pork to at least 160 degrees Fahrenheit.
- Find the Apricot Salsa experiment here.