Summer is winding down. This week started school for the kids, and tonight’s low is supposed to be 50°F. (Which I love - I’m a Fall weather kind of guy.)
There’s still time for some late summer grilling, so I pulled out my recipe for pork ribeyes (aka bone-in loin chops) I keep coming back to paprika, garlic, and coriander as my default spice rub; I love how those flavors go with milder meats, like pork and chicken.
Also, this is the first pork recipe I wrote after finding out the USDA changed their pork guidance from “overcook it” (160°F) to “just right” (145°F with a 3 minute rest.) The National Pork Board finally convinced the USDA that home cooks know to use digital thermometers - the key to a good chop. Don’t overcook your pork chops!
(I recommend the $99 Thermapen thermometer if you’re a fanatic like me, or the $30 ThermoPop thermometer if you’re not. I’m a Thermoworks affiliate, so I may be biased, but I feel like I’m cooking blind if I have to grill without my Thermapen. And they take a licking and keep on ticking. I dropped my brother’s ThermoPop in a turkey fryer at a tailgate, fished it out with tongs, wiped it off, and it’s still working fine, years later.
Recipe: Grilled Ribeye Pork Chops with Smoked Spanish Paprika Rub
Recipe Link: Grilled Ribeye Pork Chops with Smoked Spanish Paprika Rub - DadCooksDinner
What do you think?
Questions? Other ideas? Leave them in the comments section below.
Grilled Double Cut Ribeye Pork Chops With Rosemary, Honey, and Lemon Glaze - DadCooksDinner
Grilled Thin Pork Chops, Quick Brinerated - DadCooksDinner
Grilled Pork Chops with Knob Creek Lemon Glaze - DadCooksDinner
My Grilling Recipes Index
Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via email and share this post with your friends. Want to contribute directly? Donate to my Tip Jar, or buy something from Amazon.com through the links on this site. Thank you.
Questions? Made the Recipe? Leave a Comment