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
- 1/4 cup table salt (or 1/2 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
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- 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.
- 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.
- 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.
- 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