Asian Style Rubbed Grilled Loin Pork Chops

Loin pork chops are very accessible and lend themselves to a myriad of preparations.  Loin chops are relatively lean, very flavorful, and very tender.  Ofen they can be purchased boneless, however if your local supermarket only carries them bone in you should be able to ask them to debone them for you. It is also very easy to remove the bone yourself at home, but why pay for the extra weight, that is unless you're planning to make a pork stock. More on that later. Loin pork chops can be baked, stuffed, fried, smothered, roasted, barbecued,  grilled, and smoked. The list goes on and on.  This preparation barrows from the barbecue technique of dry rubbing.  The dry rub employed here, however, is not the typical dry rubs found in most barbecue and smoking cookbooks.  Some of the basic principles of salty and savory are present, but the flavor profile is decidedly pan asian in nature. The pork chops are moist, tender, sweet and savory, and best of all delicious.

Ingredients:

1/2 teaspoons kosher salt
1/2 teaspoons black pepper
1 tablespoon Korean red pepper powder
(or substitute 1/2 tablespoon cayenne red pepper powder)
1/4 teaspoons Chinese five spice powder
1 1/2 teaspoons light brown sugar
2 half pound 1 inch butterflied loin pork chops




Step One:  Add the first five ingredients to a bowl and mix well.   Place the pork chops on a cutting board. Fold open the butterflied pork chops as if you were opting a book. Rub and press the mixture on to both sides of the meat.  Place rubbed pork chops into a zip top bag. Refrigerate them in the bag for 1 -2 hours.





Step Two:  Oil and heat the grill, or grill pan to medium high. Grill the pork chops for 5-7 minutes on each side.  Remove the pork chops from the grill and let them rest for 5 minutes.