Equipment
Ingredients
Main Ingredients
- 800 g bone-in pork loin chops, about 2.5cm thick
- 30 g light brown sugar, packed
- 15 g smoked paprika
- 15 g kosher salt
- 10 g garlic powder
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 435 kcal
- Protein
- 40 g
- Carbohydrates
- 11 g
- Fat
- 25 g
- Fiber
- 2 g
- Sugar
- 8 g
- Sodium
- 1599 mg
- Saturated Fat
- 9 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 126 mg
- Potassium
- 702 mg
- Calcium
- 88 mg
- Iron
- 2.3 mg
- Magnesium
- 43 mg
- Phosphorus
- 436 mg
- Zinc
- 5.4 mg
- Vitamin A
- 104 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 1.4 mcg
- Vitamin E
- 1.5 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 1.0 mg
- Vitamin B12
- 1.1 mcg
- Thiamin
- 1.02 mg
- Riboflavin
- 0.67 mg
- Niacin
- 13.8 mg
- Folate
- 3 mcg
- Water
- 136 g
Sources: USDA FoodData Central
Method
In a small mixing bowl, combine the light brown sugar, smoked paprika, kosher salt, and garlic powder. Mix thoroughly to break up any sugar lumps until the spices are evenly distributed.
Pat the raw pork loin chops completely dry with paper towels. Apply the spice mixture generously to all sides of the chops, pressing the rub firmly into the meat so it adheres. Wash your hands and any surfaces immediately after handling the raw meat to prevent cross-contamination.
Preheat the grill or grill pan to medium-high heat, ensuring the grates are thoroughly heated before adding the meat.
Using tongs, place the pork chops on the hot grill. Cook for 4 to 5 minutes per side. Remove them from the heat exactly when a meat thermometer inserted into the thickest part registers a safe internal temperature of 63C/145F and the sugar has formed a caramelized crust.
Transfer the cooked pork chops to a clean cutting board. Let them rest undisturbed for 5 minutes before serving to ensure the internal juices redistribute evenly throughout the muscle fibers.
Chef's Notes
- Pork loin chops are incredibly lean and prone to drying out. Pulling them off the heat at exactly 63C and resting them ensures a perfectly juicy, slightly pink center that is totally safe to eat.
- Patting the meat dry before applying the rub is non-negotiable. Surface moisture prevents proper searing and creates steam, which will wash your rub right off the meat.
- For even deeper flavor and better moisture retention, apply this dry rub up to 24 hours in advance and leave the chops uncovered in the refrigerator. This dry-brining process seasons the meat thoroughly and dries out the surface for a superior crust.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 2 months — Wrap individual chops tightly in aluminum foil and place in a freezer-safe bag.
Reheating: Reheat gently in a 150C oven until warmed through, avoiding the microwave to maintain texture and keep the meat tender.
Troubleshooting
Spice rub burns and turns bitter during cooking
Cause: Grill temperature was too high, causing the sugar content to scorch before the pork was cooked through.
Fix: Move the chops to a cooler zone of the grill to finish cooking via indirect heat.
Prevention: Maintain steady medium-high heat rather than maximum heat, and monitor for flare-ups.
Pork chops are dry and tough
Cause: The meat was left on the grill past the safe internal temperature, causing muscle fibers to contract and expel moisture.
Fix: Cannot be completely fixed, but slicing thinly against the grain and serving with a pan sauce or barbecue sauce can help add moisture back.
Prevention: Use a reliable meat thermometer and pull the chops off the heat precisely at 63C.
Cultural Context
The tradition of applying sweet and savory dry rubs to pork is deeply rooted in American Southern barbecue culture. Using brown sugar in the rub aids in rapid caramelization, replicating the sticky, charred exterior of slow-smoked barbecue in a quick, high-heat grilling application suitable for weeknight dinners.
