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    Home » Recipes » Grilling

    Grilled New York Pork Chops with West Indies Spice Rub

    Published: Jun 23, 2016 · Modified: Jul 29, 2024 by Mike Vrobel · This post may contain affiliate links · 3 Comments

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    Grilled New York Pork Chops with West Indies Spice Rub | DadCooksDinner.com
    Grilled New York Pork Chops with West Indies Spice Rub

    PorkBeInspired

    The Grill - Grill For It!

    This week, DadCooksDinner is sponsored by Grill For It and the National Pork Board. Follow The Grill at GrillForIt.com, at GrillForIt on Twitter (@GrillForIt), and at GrillForIt on Facebook (Facebook.com/GrillForIt) as he travels from coast to coast to get his grates on the country’s best pork recipes.


    The National Pork Board asked me to create a recipe for their Grill For It program, and I’m dreaming of the West Indies. 3I think it’s because of my daughter - she joined her junior high school steel drum band, and I can’t help but think of Trinidad and Tobago. A string of islands across the Caribbean, azure shores with white sand beaches that climb into tropical jungles. And pork, grilled roadside on the way to the beach.

    Grilled New York Pork Chops with West Indies Rub | DadCooksDinner.com
    Brining the chops

    At least, that’s how it goes in my head. The one time I tried to visit the Caribbean, hurricane Joyce arrived on St. Lucia the same day my flight was supposed to touch down. 4We went to Arizona instead. Lots of sun, much less chance of a hurricane.

    So, all of my West Indies experiences are lived vicariously, through cookouts in my backyard. Here’s where I have to do a shout-out to Chris Schlesinger and John Willoughby, authors of The Thrill of the Grill, one of the most influential grilling cookbooks back when I first got a grill. Mr. Schlesinger, a young chef in the ’70s, would take jobs in the Caribbean so he could surf during the day and cook at night. The flavors of the West Indies rubbed of on him, and from him to me. This spice rub is my own blend - I can’t find my copy of Thrill of the Grill - but I’ll bet it is heavily influenced by his recipes.

    Grilled New York Pork Chops with West Indies Rub | DadCooksDinner.com
    Rubbed and ready for the grill

    I’m rubbing the spices on brined, thick cut New York pork chops - also known as center cut boneless chops - and grilling them with the sear and move technique. Chops this thick, especially with a spice rub, will burn before they cook through (145°F (medium-rare) to 160°F (medium) internal temp, with a 3 minute rest) if I leave them directly over the fire. So, I get a good browning on the spice crust, then slide them away from the heat and close the lid, so they finish gently over indirect heat.

    Grilled New York Pork Chops with West Indies Rub | DadCooksDinner.com
    A good crosshatch of grill marks

    Want a vision of beaches, sea, and sky in your own back yard? Give these chops a try.

    Grilled New York Pork Chops with West Indies Rub | DadCooksDinner.com
    Done! Get those chops off the grill.

    Grilled New York Pork Chops with West Indies Spice Rub

    Equipment

    • Grill (I love my huge Weber Summit gas grill)
    • Instant Read Thermometer (A probe thermometer with a temperature alarm makes it easy to cook to the perfect temperature.)
    Print
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    Grilled New York Pork Chops with West Indies Rub | DadCooksDinner.com

    Grilled New York Pork Chops with West Indies Spice Rub


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Mike Vrobel
    • Total Time: 1 hour 12 minutes
    • Yield: 4 thick chops 1x
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    Description

    Grilled New York Pork Chops with West Indies Spice Rub recipe. Thick, boneless loin chops with a sweet rub inspired by the tastes of the Caribbean.


    Ingredients

    Scale
    • 4 thick cut New York pork chops (aka center cut boneless chops)

    Brine

    • 2 quarts water
    • ¼ cup table salt (or ½ cup Diamond Crystal kosher salt)
    • 2 tablespoons brown sugar

    West Indies Spice Rub

    • 1 teaspoon ground allspice
    • 1 teaspoon paprika
    • 1 teaspoon garlic powder
    • 1 teaspoon fresh ground black pepper
    • ½ teaspoon ground coriander
    • ½ teaspoon dried thyme
    • ¼ teaspoon ground cinnamon
    • ¼ teaspoon cayenne pepper (optional)

    Instructions

    1. Brine the pork chops: Lay the pork chops in a glass baking dish. In a bowl, stir the brine ingredients until the salt and sugar dissolve, then pour over the New York pork chops. Refrigerate the chops for one hour to four hours.
    2. Prepare the grill for two-zone high heat: Prepare the grill for cooking with two zones – one on high heat, the other with no heat. For my Weber summit, I preheat the grill with all burners on high for 15 minutes, then turn half the burners off and brush the grill grate clean with my grill brush.
    3. Rub the chops: While the grill is preheating, stir the spice rub ingredients in a small bowl until completely mixed. Remove the New York pork chops from the brine and pat dry with paper towels, then sprinkle the chops with a heavy coating of spice rub on both sides.
    4. Grill the chops: Put the pork chops on the grill over direct high heat and grill until the chops and spices are browned, about 2 minutes. Flip the chops and cook until brown on the other side, about 2 more minutes. Flip the chops again and rotate 90 degrees to get a crosshatch of grill marks, and grill until browned, another 2 minutes. Flip and get a crosshatch of grill marks on the other side, grilling until browned, about 2 more minutes. Move the chops to the indirect heat side of the grill and cook with the lid closed. The chops are done when they reach an internal temperature between 145°F (medium-rare) to 160°F (medium), measured in the deepest part of the chop, about 5 more minutes.
    • Prep Time: 1 hour
    • Cook Time: 12 minutes
    • Category: Grilling
    • Cuisine: Caribbean

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    Notes

    • Perfectly cooked chops are easy if you have a probe thermometer with an alarm. Push the probe deep into the chop, set the alarm to 145°F, and wait for it to beep. The only problem with probe thermometers is the wire will burn out if it gets too hot - I’ve burned a few probes out by letting the wire run over the direct heat part of the grill. Keep the wire away from the fire, and everything will be fine.
    Grilled New York Pork Chops with West Indies Rub | DadCooksDinner.com
    Grilled New York Pork Chops with West Indies Rub

    What do you think?

    Questions? Other ideas? Leave them in the comments section below.

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    My Grilling Recipes Index

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    Comments

    1. Steve says

      December 15, 2021 at 6:51 pm

      I’ve looked at and used hundreds of recipes and this is the first I’ve felt compelled to comment on… because I thought it was amazing and my three picky girls couldn’t get enough of it! Thanks for posting this and I will be keeping it in my own “Dad cookbook.” For anyone else that didn’t have allspice, I substituted 1/4 tsp nutmeg per a different site’s suggestion and it turned out really good.

      Reply
      • Mike Vrobel says

        December 16, 2021 at 8:48 am

        Thank you, I’m glad you enjoyed it!

        Reply
    2. John Tonge says

      June 24, 2016 at 7:29 am

      The last time we were in the Caribbean we gravitated to roadside food stands rather than the over priced tourist dining. The food was fresh and spiced nicely. Pork is often overlooked by backyard cooks and that is a big mistake. It is easy to cook and and takes on the exotic flavors and heat that is part of the cultures of the Caribbean.

      Reply

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    Welcome to Dad Cooks Dinner!

    I'm Mike Vrobel, a dad who cooks dinner every night. I'm an enthusiastic home cook, and I write about pressure cooking, rotisserie grilling, and other food topics that grab my attention.

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