Lunch / Dinner
Smoky Spiced Pork Chops with Green Chile Aioli
Bone-in pork chops truly are a jack-of-all-trades when it comes to grilling. Juicy and tender, they don’t require much fuss but easily take on new flavors. Put your spice cabinet to work and make a dynamite rub for the chops with dried herbs, chili powder, and smoked paprika. The smoky seasoning and vibrant red color of these chops will leave everyone at the table speechless and asking for more. This dry rub uses smoked paprika to enhance the grilled flavor and create a deep red hue, while a peppery aioli strikes a balance with the rich meat.
For this recipe, be sure to use bone-in chops as the bones help keep the meat moist. Cool down the fiery pork with a creamy aioli made with lime, cumin, cilantro, and a grilled chile.
FOR THE AIOLI, GRILL:
FOR THE CHOPS, COMBINE:
Preheat grill to medium-high. Brush grill grate with oil.
Whisk together mayonnaise, cilantro, lime juice, garlic, cumin, and diced Anaheim; season with salt and pepper.
For the chops, combine chili powder, oregano, celery seed, thyme, and paprika for the rub.
Coat chops with rub. Grill chops, covered, until an instant-read thermometer inserted into the thickest part, but not touching bone, registers 145°, 3–5 minutes per side. Transfer chops to a plate, tent with foil, and let rest 5 minutes before serving.
Serve chops with aioli.
% Daily Value*
Total Fat 33g 50%
Saturated Fat 7g 35%
Cholesterol 137mg 45%
Sodium 321mg 13%
Carbs 4g 1%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.