We don’t grill much at my house, primarily because we are not big meat eaters…though grilled vegetables are very tasty too. But, my brother was coming to visit and I wanted to make something special. My daughter and I are not big fans of beef, so I thought grilled pork would be a terrific idea.
When I was in NYC I bought some Aleppo pepper which is used in Mediterranean and Middle Eastern cooking. It has a medium heat, a little salty with hints of raisin. The closest US seasoning I could compare it to is ancho chiles. These can be used if you can’t find Aleppo pepper.
I have been really making an effort to try new seasoning. It is amazing how changing from plain old paprika and cayenne, which I used to use for this rub, to Aleppo pepper has had my grilled pork an exciting new dish… and it was simple. Well, needless to say my brother loved the pork chops, and so did the rest of my family.
Pork Chops with Aleppo Rub
by Diane Balch
6 large bone in pork chops
3 tablespoons of Aleppo pepper
3 tablespoons of dark brown sugar
3 tablespoons of salt
1) About 2 hours before grilling time brine the pork chops. Do not skip this step. Pork can be dry on the grill if it is not brined. Here is brining recipe to use, but anyone that you like is fine.
2) Just before grilling remove pork from brine rinse off and dry.
3) Generously cover both sides of chops with rub.
4) Grill to desired taste. We like pork chops medium so we tend to cook thick chops about 4 minutes per side. Rest for 5 minutes before serving.
Great served with grilled corn, or roasted potatoes and salads.