My dad and stepmom are taking a big step in their lives and selling their home in San Diego and moving to Tuscon. They have both lived in SD since they were small children. Needless to say, I am feeling a little nostalgic and thought I would cook up my dad’s pork chop dinner that I have eaten countless times.
Dad would grill on a charcoal brazier in the backyard. While he waited for the coals to ash over, he would season the pork chops with garlic salt, pepper, oregano and a pinch of nutmeg (his secret ingredient). I have made a few modifications to his seasoning while keeping the essential flavor profile. This is a great all-purpose rub to keep in your pantry for seasoning not only pork, but also, beef, chicken, and veg.
Here’s to you Dad! Safe travels.
- 6 boneless, center-cut pork chops
- Dad's Garlic Rub (recipe follows)
- Trim any excess fat surrounding the chops. A very thin layer is all you need as it really doesn't do anything to enhance the juiciness of the chops.
- Season liberally with Dad's Garlic Rub and let sit at room temperature for 45 to 60 minutes.
- Set up grill for direct heat grilling with two zones: high heat and medium heat. Brush and oil the grates before cooking. Place chops on the high heat side for two minutes to sear the meat, flip and sear the other side for two minutes. Move chops to the medium heat; rotate 90 degrees for crosshatch marks. Cook for another 3 to 4 minutes per side or until the internal temperature reaches 140°F for medium (medium is 145°F; the temperature will rise another 5 degrees with carryover heat). Let rest 5 to 10 before serving.
- ½ cup kosher salt
- 3 Tablespoons garlic powder
- 2 Tablespoons Mexican oregano, crushed very fine
- 2 tablespoon ground cumin
- 1 Tablespoon ground black pepper
- 1½ teaspoons ground allspice
- ½ teaspoon ground cloves
- Mix. Store. Use.
Cheers and Happy Grilling!