For a full-bodied fall twist on your grilled pork chops, add a dark maple glaze with a kick of spice from the cayenne pepper.
4 Chairman’s Reserve® bone-in ribeye (rib) pork chops, 1 inch thick, about 14 ounces each
1¼ teaspoons sweet paprika
1 teaspoon coarse (kosher) salt
1 teaspoon dried thyme
¾ teaspoon freshly ground black pepper
½ teaspoon granulated garlic
½ teaspoon granulated onion
⅛ teaspoon cayenne pepper
3 tablespoons pure maple syrup, preferably dark amber (robust flavor)
- In a small bowl combine paprika, salt, thyme, black pepper, granulated garlic, granulated onion, and cayenne. Season chops on both sides with spice mixture.
- Prepare grill for direct and indirect cooking over high heat (450ºF). Turn one burner off, or for a charcoal grill, keep the area around the outside edge of grill grate clear of coals.
- Lightly oil grill grates. Grill chops, with the lid closed, until well-seared with grill marks, turning once, about 2 minutes per side. Move to cooler part of grill. Grill until internal temperature reads 135ºF on an instant-read thermometer, about 15 minutes more. Return to hotter area of grill and grill, with lid mostly closed, brushing the chops with the syrup to glaze them, turning once or twice, until temperature reaches 145ºF, 3 to 5 minutes more. Remove from the grill and let stand for 3 to 5 minutes. (The temperature will rise about 5ºF during this time.)
Serving suggestions: Roasted and mashed butternut squash, green beans sprinkled with crisp bacon.
If you wish, substitute 1 tablespoon your favorite Cajun spice mix and 1 teaspoon kosher (coarse) salt for the paprika mixture.
For a special presentation, ask your butcher or meat retailer to French the bones. Frenching refers to removing the flat and lean meat on the rib bone to add visual appeal. To French the bones at home, for each chop, use a flexible sharp knife to cut the meat off the rib bone about 2 inches from the bone end. Discard the meat or save for another use. Scrape the exposed rib bone clean.