Mark's Grilled Pork Chops with Paprika and Garlic


Mark loves pork chops, I don't - or at least I didn't until he made these for me. This is the best treatment for grilled chops I have experienced. Make sure your paprika is fresh to fully enjoy this delicious preparation.
4 pork chops, preferably bone-in, half-inch thick
1 teaspoon salt
1 tablespoon freshly ground pepper
4 garlic cloves, minced or pressed
1 lemon, cut into quarters
1 teaspoon sweet paprika
1/2 teaspoon hot paprika (or chili powder)
1 Preheat the grill for high heat.

2 Tenderize the pork chops by pounding with a meat mallet. The purpose is to loosen the muscle and create channels for the seasoning, not shred the meat.

3 Squeeze lemon over pork, then sprinkle both sides with salt and pepper.

4 Rub garlic on both sides of chops, pressing it into the meat with the side of a knife, pushing excess garlic into fat edges.

5 Season both sides of the chops with the two paprikas.

6 Grill over hot fire, approximately 3 to 4 minutes per side. (Pork is cooked at 140°.) Remove from heat and let rest a few minutes before serving.

people  use metric
Notes NOTE An extra step worth taking is to brine the pork before cooking. Add 1/4 cup salt to 2 quarts water and submerge chops, then refrigerate for two to four hours. When ready to season them, dry chops with towels first. You might eliminate the sprinkled salt, as the brine certainly adds a bit of saltiness.

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