Bone-in pork chops, seasoned with barbecue and curry rubs, then grilled like a steak.
What is not to love?
I’ve already covered treating thickly cut pork chops as if they were steaks, but for this dinner, I went a little beyond the ‘steak’ theme with the seasonings – with very happy results.
Who knew that curry and barbecue chicken seasoning would work so well?
First off, let me address the seasonings.
Rich and I are both quite taken with the Vadouvan French Masala Curry from The Spice House, I have tossed my plain ole curry powder and only keep this in its place.
For the barbecue seasoning, I used this nice Team Sweet Mama’s BBQ Chicken Rub from Savory Spice Shop – which is a bit closer to my house than The Spice House.
Obviously, you can use plain ole curry powder, and your preferred barbecue seasoning and you’ll still end up with fine and tasty chops; but you might want to check out these two blends. Both bidnesses offer web ordering.
•Thick cut, bone-in pork chops
•Vadouvan French Masala Curry
•Sweet Mama’s BBQ Chicken Rub
•Sherry Peppers Sauce (optional)*
*Or, you could use hot sauce, your fave steak sauce, Tiger Sauce, anything you prefer. You could also top the cooked chops with a dab o’ nice bleu cheese and let it melt over them while they are resting, loosely covered.
Rub with olive oil and the seasonings, then set aside to rest on the counter for one hour.
Heat a grill pan over medium high heat, brush the pan with butter, then add the chops and cook one minute per side for the first pass, then two minutes per side, brushing with Sherry Peppers Sauce (if you’re using it), until cooked to your liking, for about another eight to ten minutes.
Remove from pan and let rest loosely covered on a plate for ten minutes before serving.
The pork chops should read 145º when probed in the thickest part (away from the bone).