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Throwback Thursday: Ribeye Pork Chops

Temping the pork chops

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

Chops, rubbed and ready for the grill

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.

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My Grilling Recipes Index

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