Ingredients
- 2 tablespoon paprika (not hot)
- 1 tablespoon minced garlic
- 1/2 teaspoon black pepper
- 4 teaspoon (1-inch-thick) bone-in loin pork chops
Preparation
Baking Directions:
Special equipment: a 17- by 12- by 3-inch disposable aluminum roasting pan (if using charcoal); an instant-read thermometer Prepare grill for direct-heat cooking with medium-hot charcoal; see “Grilling Procedure,” page 168.Stir together all ingredients except pork chops in a bowl to form spice paste, then rub paste all over pork chops.
Oil grill rack, then grill chops over coals, turning over occasionally and moving around if flare-ups occur, until browned, 2 to 3 minutes total.
Move chops to area with no coals underneath, then cover with inverted roasting pan and grill, turning chops over once, until thermometer inserted horizontally into center of a chop (do not touch bone) registers 145°F, 8 to 10 minutes.
Transfer to a platter and let stand 5 minutes before serving.
Cook's Notes: Pork can be grilled on a gas grill.
Preheat all burners on high, covered, 10 minutes.
Reduce heat to moderately high and brown chops, covered, turning over occasionally, 2 to 3 minutes.
Turn off 1 burner (middle one if there are 3) and put chops above shut-off burner, then grill, covered, without turning, until thermometer registers 145°F, 12 to 15 minutes.
• Pork chops, rubbed with spice paste, can marinate, covered and chilled, up to 4 hours before grilling.
• Spice paste keeps, covered and chilled, up to 1 week.
