Paprika-Spiced Pork
To complement the rich, slightly sweet red pepper flavor of paprika, serve these chops with grilled tiny new potatoes and a salad of mixed baby greens, sweet onion and garden-fresh tomatoes dressed with a sherry vinaigrette.
Prep Time: 15 minutes
Marinating Time: 1 to 3 hours
Grilling Time: 8 to 10 minutes
Standing Time: 5 minutes
Yield: Serves 2
- 2 boneless top loin pork chops, cut 3/4-inch thick (about 10 to 12 ounces total)
- No-stick cooking spray
Rub:
- 1 teaspoon paprika*
- 1/2 teaspoon ground coriander
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- Combine rub ingredients in small bowl. Trim visible fat from pork chops, if necessary. Place each chop on a large piece of plastic wrap. Sprinkle and rub spice mixture evenly on both sides of chops. Wrap tightly in the plastic wrap; refrigerate for 1-3 hours.
- Lightly coat cold grill rack with no-stick spray. Preheat gas grill to medium-high for direct grilling.
- Grill chops, uncovered, for 8-10 minutes or until internal temperature of pork reaches 155° F, turning chops over halfway during grilling. Transfer chops to platter. Loosely cover with foil; let rest for 5 minutes.