It’s likely you’ll have the ingredients for the wet spice rub already in your pantry. Among them would be paprika, which lends a fiery red-orange color, not to mention a sweet and slightly fruity taste with very mild heat.
While this approach uses one thick pork chop, you could use two thinner chops (I wouldn’t go less than one-inch thick); just be sure to keep a close eyeball on the temperature because they will get done much sooner.
Well, as luck would have it, tornadoes were in the area with two actually touching down only miles from our house. Just as The Hubs took the chop off the grill pan to let it rest, we were instructed to take cover immediately, so we spent about 15 minutes down the basement before getting the all clear—but at least the meat got to rest!
As you can decipher from the stormy weather, we were not able to use our outside grill, so we took the next best option and that would be “Grilliam” our cast-iron grill pan. It works basically on the same principal as a gas grill, with grate marks and all!
Grilled Pork Chop for Two
- 2 Tbsp. olive oil
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. paprika
- 1 1⁄2 tsp. onion powder
- 1 1⁄2 tsp. garlic powder
- 1⁄2 tsp. each oregano, salt, and pepper
- 1 1-3⁄4″ to 2″ (about 1.5 lbs.) boneless pork chops
- In a small bowl, mix the olive oil, apple cider vinegar, paprika, onion powder, garlic powder, oregano, salt, and pepper until a thick paste forms.
- Coat both sides of the pork chop in the paste and set it aside on a plate, or in a ziploc bag, to marinate while you warm up the grill—or for up to 8 hours in the refrigerator.
- Preheat your grill to medium-high.
- Grill your pork chop for 10-12 minutes per side with lid down, or until it reaches an internal temperature of 145 degrees (test with an instant-read thermometer). After removing from the grill, let rest on a moated cutting board for 5 minutes tented with foil.
- Slice against the grain in 1⁄2-inch slices, arrange on a platter and pour over any accumulated juices.