Grilled chops that will make your mouth water

July 25, 2013|Scott Anderson | Culinary Passion

This is another delicious recipe from the depths of grilling and flame. 

The deliciousness of these chops is in the thick cut and high quality of meat.  

It’s also in how you treat them before they hit the grill.  

I’ve built up a nice marinade with layers of flavor, but, as always, don’t just go by my recipe. 

Add to it, take away, try something new and create your own recipe.

Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.

Chef Scott’s Grilled Chops

1/4 teaspoon chili powder 

1 teaspoon celery salt

2 teaspoons sugar


2 teaspoons smoked paprika

1 tablespoon onion powder

1 tablespoon garlic powder

1 teaspoon freshly ground black pepper

1 tablespoon Worcestershire sauce

4 bone-in pork chops (1-inch thick) 

Preheat grill to medium heat, 375 degrees. Lightly oil the grate.

In a bowl, mix together chili powder, celery salt, sugar, paprika, onion and garlic powder, black pepper and Worchestershire sauce until thoroughly combined. 

Rinse pork chops. Lay on cutting board and sprinkle seasoning on both sides. Then rub the seasoning into the chops and place on plate and set in fridge for at least 20 minutes.

Remove chops from fridge and grill over direct heat; marking both sides with grill marks, about 2 to 3 minutes per side. 

Turn off one side of your grill and move the chops to the cool side and close the lid and continue cooking on indirect heat until no longer pink inside. An instant-read thermometer should read at least 145 degrees.

Remove from grill, and tent with foil for about 5 minutes to allow juices to reabsorb into meat before serving. Serve with a nice cucumber vinaigrette salad, some fresh grilled cilantro lime corn and a chilled Arnold Palmer drink.

Serves 4.

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