Tonight’s Dinner: grilled pork chops with a BBQ rub, grilled zucchini and a side of greens.
Below is the rub recipe for the pork chops.
Grilled Pork Chops
2 Pork Chops
1/4C of BBQ Rub
1-2 Tbsp Olive Oil
2 Tbsp Ground Cumin
2 Tbsp Garlic Powder
2 Tbsp Xylitol (natural sugar substitute; found in health food sections of grocery stores)
1-1/2 Tbsp Chili Powder
1-1/2 Tbsp Pepper
1 Tbsp Salt
1 Tsp Powdered Mustard
1 Tsp Ground Allspice
Mix the rub ingredients together. Take a portion of rub to use on pork chops and store the rest in a air tight container. Use your fingers to cover the pork chops with the rub. Place the pork chops in a ziplock bag and add the olive oil. Ensure the oil coats both chops. Let the chops sit for 1 hour, flipping half way through.
For thick chops: Set the heat to high to sear the meat first. Put the chops on the grill and close the lid. After one minute open the grill and flip the chops. Close the lid for one minute. Now turn down the heat on your grill to medium. Rotate the chops about 45 degrees to get your crosshatch marks and let them cook for about 3 more minutes with the lid down. After this time flip the chops over and continue cooking for about 4 more minutes. It is best at this point to turn your grill down to its lowest setting.
Your pork chops should be done when the internal temperature reaches 145 degrees. Place the chops on a plate and cover with aluminum foil for 5-10 minutes. This recovery period lets the meat loosen up and the juices flow through the pork chop. After 10 minutes, serve.