These are the best pork chops I have ever had… ever… anywhere… but that’s just my opinion. They aren’t too spicy at all and if you like curry then try these.
Note about buying your pork chops: I usually get mine from the meat counter at my grocery store (if I am not at a butcher) since the prices are generally the same as what is pre-packaged in the coolers. At the counter you can pick out the meat you want. The key is to get them all with the same thickness. Generally there can be wide ranges of thickness, especially in the pre-packaged ones since they are going after a specific combined weight range. Trying to grill chops that are different thicknesses is a big pain. I have made this recipe using Tomahawk Loin Chops (like these ones), regular bone-in chops and boneless chops. They are all great.
- Dissolve 6 tablespoons sugar and 6 tablespoons salt in a gallon of water. (I throw it in a juice jug with a lid to shake it up)
- Put pork chops into a 1 gallon Ziploc freezer bag and pour the brine water in. Double back that sucker and put it in the fridge for the rest of the day (2-3 hours minimum)
Prep the Grill:
- set up the grill for direct heat at around 450-500 degrees
Make the Rub:
(This amount is plenty for four large, thick tomahawk chops)
- 2 tablespoon ground Cumin
- 2 tablespoon chili powder
- 2 tablespoon curry powder
- 4 tablespoon brown sugar
- 1 teaspoon black pepper
Prep the Chops:
- drain the brine out of the Ziploc bags
- pat dry the chops with paper towel and place in a large glass dish. Something with sides works well to contain the excess rub.
- cover the chops with the rub – top, bottom and sides.
Grill ‘em, Dan-o:
- Depending on the heat of the grill, cook for 2-3 minutes until good grill marks happen then flip. Cook an additional 2-3 minutes and flip again. If you’re grill is really hot at first keep an eye on how long you leave between flipping. I generally flip every 2-3 minutes if the grill is upwards of 450-500 degrees to keep from burning.
- After 10 minutes (total) check the internal temperature by grabbing one of the chops with your tongs and inserting your thermometer through the side of the chop away from the bone. When the chop reaches 135-140 degrees take them off.
- Let them rest for 5 minutes on the counter before dishing up