Need a pork chop seasoning that delivers beautiful flavors without completely overwhelming your meat? Look no further! Here is the best pork seasoning for your grill.
I feel like pork chop relish is often overlooked as something to always have on hand, favored over “bigger” relishes like chicken or brisket. But once you’ve established a recipe to follow, you’ll be glad you did.
I hope this recipe can be just that.
Pork Chop Seasoning is a great blend of sweet and savory, with a little hint of spice for good measure. It’s our favorite dry seasoning for our grilled boneless pork chops , and it’s easy to see why.
Like all good spice or pork recipes , it is very easy to make and can be kept for months and months.
The best spices tend to be cheap, but with interesting ingredients. Everything is a matter of proportion.
Too much of anything and YOU will ruin the flavor of your pork, which should be the real star of the show.
Hopefully this recipe strikes the perfect balance for you.
It uses ingredients but balances the proportions perfectly to give YOU all the sweet, salty, and tangy flavor YOU want in a good pork chop seasoning.
For me, the real secret ingredient in this ingenious recipe by Susie from Hey Grill Hey is smoked paprika powder. Growing up I was obsessed with pepper flavored chips and when I saw them as one of the ingredients in this recipe I knew I had found a winner.
Just like Susie recommends, I would definitely try to get smoked peppers instead of regular ones. It should be easy to find and give it that smoky note that we really want in our grilled food.
If you can’t find WILL paprika works well. I would just try to resist the paprika as it could completely overwhelm your food.
How to season pork chops
Once you have your seasonings ready, you’re ready to season your pork chops.
As with most types of condiments or condiments, apply liberally and evenly to thawed raw meat on all sides. Prepare to invade as many areas as possible and don’t be afraid to do so.
And yes, you must use your hands.
Once you’ve applied it, be sure to rub it firmly. We try to incorporate it into the flesh of the meat as much as possible.
Once this is done, you don’t have to leave the meat outside or store it in the fridge. usually we are immediately ready to grill.
As a side note, if you plan to bake or fry this instead, this condiment still works well. If it’s not obvious, I’m all set on grilling!
For indirect grilling, set your charcoal or gas grill to relatively low heat. When you’re done, place your pork chops in the indirect zone of your grill and slowly work to increase the temperature in your cookbox.
This is because the seasoning can cook and form a light coating on the surface of the pork chop. It also works best with pork, giving you juicy, flavorful meat.
Our target internal temperature for pork is 145°F, so be sure to use a good grill thermometer to monitor this.
Once the temperature approaches 145°F, YOU move the pork chops directly over the flames for a few minutes. This will brown them and give the pork chops a nice crust on the outside. This allows the sugar in the spice to caramelize and crystallize.
This should add a wonderfully sweet and tangy touch to your grilled pork chops, giving you a pork flavor that YOU can come back to again and again.
Writer & content creator. BBQ fanatic!
