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Smoked Paprika Grilled Pork Chops

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PREP TIME
10 min
COOKING TIME
10 min
TOTAL TIME
525 min
SERVINGS
6 servings
Dinner
Smoked Paprika Grilled Pork Chops
Ingredients
  • 6 (5 ounce) boneless pork loin chops, cut 1-inch thick
  • avocado cooking oil spray
  • 1 1/2 tablespoons smoked paprika
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon granulated garlic
  • 1/8 teaspoon cayenne pepper, or to taste
Instructions
1
Combine the dried and powdered spices of smoked paprika, salt, pepper, onion powder, garlic, and cayenne in a small bowl to create a uniform blend.
2
Pat the pork chops dry with a paper towel to remove excess moisture and then evenly coat each chop with the blended spice mixture on both sides, using your fingertips to gently massage it into the meat.
3
Place the seasoned pork chops on a plate and cover them with plastic wrap to prevent cross-contamination, then refrigerate for at least 8 hours to allow the flavors to penetrate deeply.
4
After the pork chops have rested in the refrigerator, remove them and let them come to room temperature by leaving them out for about 20 minutes.
5
While the pork chops are warming up, thoroughly clean the grill grates of an outdoor gas grill to prevent any residue from affecting the cooking process, and then preheat it to a medium heat setting.
6
Once the grill is ready, lightly spray the pork chops with an avocado oil-based cooking spray to prevent sticking and promote even browning.
7
Next, lightly brush the grill grates with oil to ensure they remain non-stick during cooking and then carefully place the pork chops on the grill.
8
Cook the pork chops for about 3 minutes, rotating them 90 degrees to create a criss-cross pattern on the grill and continuing to cook for another 3 minutes.
9
Flip the pork chops over and continue grilling until they reach an internal temperature of 145 degrees F (63 degrees C), as indicated by an instant-read thermometer inserted into the center of the meat.
10
Transfer the cooked pork chops to a serving platter and allow them to rest under a foil tent for about 5 minutes, allowing the juices to redistribute before serving warm.