Growing up, I hated pork chops. I would eat all the shake ‘n bake coating off of them, but that was as far as I usually went. Then I married my husband who one day said “Woman! Get in the kitchen and make me some pork chops!” So I did. It took awhile, but I have finally found a couple of ways to make pork chops that don’t leave me crying about the injustices of having TWO white meats, why can’t there just be ONE like God intended? Chicken. It should be what’s for dinner, but since it’s not, we’ll have pork and dang it, we’ll like it.
Now that I’ve gone on and on about my dislike for pork chops, I’ll share with you my favorite pork chop recipe. If I can eat it and enjoy it, then it must be good. Just trust me.
First we’re going to make a dry rub. You’ll need 1 tablespoon chopped dried onion (if you don’t have this just use onion powder), 2 teaspoons ground cumin, 1 teaspoon cornstarch, 1 teaspoon dried minced garlic, 1/2 teaspoon oregano, 1/2 teaspoon paprika, and 1/4 teaspoon cayenne pepper. That’s a lot of stuff, I know, but they all play together so nicely.
Get out your thin sliced boneless pork chops and rub the seasoning all over them. Dump the chops into a large ziploc bag and set them aside.
Now we’re going to mix together 1/4 cup of your favorite barbecue sauce and 2 tablespoons of lemon juice and dump that in the bag with the pork chops. Squish it all together and let it sit in the fridge for a couple of hours.
Grill the pork chops over low heat until they are cooked through. Keep in mind that commercial barbecue sauces usually have a lot of sugar in them and they’ll burn pretty easily. Make sure to keep the fire turned down low to prevent the sauce from burning.
Now, if you’ll excuse me, I’ve got some pork chops to eat.
Southwest Summer Pork Chops
Adapted from AllRecipes dried minced onion
- 1 tablespoon chopped dried onion
- 2 teaspoons ground cumin
- 1 teaspoon cornstarch
- 1 teaspoon dried minced garlic
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1lb thinly sliced boneless pork chops
- 1/4 cup barbecue sauce
- 2 tablespoons lemon juice
- In a small bowl, combine the first seven ingredients; rub over pork chops. Place pork chops in a large plastic bag. In a bowl, combine barbecue sauce and lemon juice. Pour over pork chops. Rub bag to coat pork chops in sauce. Refrigerate 2 hours.
- Grill pork chops over low heat until done.