Chile Rubbed Grilled Pork Chops

We’re back with Chile Rubbed Grilled Pork Chops out of the Big Green Egg. This is a perfect quick hot summer evening dish, especially when served with the Big Sky IPA and Grilled Twice-baked Potatoes.

Chile Rubbed Grilled Pork Chops

Ingredients

  • 3 boneless sirloin pork chops, about 6-oz each, 1⁄2 inch thick
  • 1 TBSP Greek seasoning
  • 1 tsp Sriracha
  • 1⁄2 tsp salt
  • 1 TBSP sesame oil
  • 2 TBSP soy sauce
  • 1⁄2 TBSP ponzu
  • 1⁄2 TBSP rice wine vinegar
  • 1⁄2 TBSP green curry paste
  • 1 tsp brown sugar

Instructions

  1. Stir together all ingredients (other than the chops) in a small dish
  2. Rub mixture over all surfaces of chops
  3. Place chops in single layer in shallow dish
  4. Marinate for 1 hour
  5. Heat Big Green Egg or lesser grill to 400°F
  6. Remove chops from marinade
  7. Grill chops on Big Green Egg, turning once, to medium doneness

The starting lineup
The starting lineup
Marinade in pre-mixed condition
Marinade in pre-mixed condition
Pork Chops getting a serious chile bath
Pork Chops getting a serious chile bath
After getting happy, happy for an hour
After getting happy, happy for an hour
Into the Big Green Egg
Into the Big Green Egg
The first turn with the grilled twice-baked potatoes behind
The first turn with the grilled twice-baked potatoes behind
Ready to be taken off the grill
Ready to be taken off the grill
Taken a 2 minute rest before the slicing and dicing
Taken a 2 minute rest before the slicing and dicing
Chile Rubbed Grilled Pork Chops on the plate
Chile Rubbed Grilled Pork Chops on the plate

Thoughts?