Pork Chops with Dry Rub and Paleo Barbecue Sauce

After spotting some fabulous looking boneless pork chops in the meat case, Gerry decided that was a great idea for dinner.  I took the chops out of the refrigerator about 30 minutes before cooking them.  I brushed them with oil and coated them with a dry rub of lots of different spices and some brown sugar to balance out the spices.  They went on the grill for about 10 minutes to cook to perfection and finally I spooned on some of this homemade barbecue sauce.  Of course, you could use whatever barbecue sauce you wish or use no sauce at all.  The rub is quite flavorful so the sauce is not really necessary (it's just a nice addition).  I served these very simply with mashed sweet potatoes and French green beans.

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)
Olive oil

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

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