Pork Chops with Dry Rub
Makes 2 servings
For the rub:
1 teaspoon whole black peppercorns
1 teaspoon mustard seeds
1 teaspoon paprika
1 teaspoon light brown sugar
1 teaspoon kosher salt
3/4 teaspoon granulated garlic
3/4 teaspoon granulated onion
1/8 teaspoon ground cayenne pepper
2 boneless pork chops, 7 to 8 ounces each (about 1 inch thick)
Take the chops out of the refrigerator 20 to 30 minutes before grilling.
Meanwhile make the rub. In a spice grinder (also know as a clean coffee grinder), pulse the peppercorns and mustard seeds until coarsely ground. Pour into a small bowl and add the remaining rub ingredients and mix well.
Lightly brush the chops on both sides with the oil and sprinkle with the rub, pressing the spices into the meat to help them adhere.
Grill until barely pink in the center of the meat, 8 to 10 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with sauce, if desired.
Slightly adapted from Weber's Real Grilling