Mesquite Grilled Pork Chops | Nik Snacks

March 31, 2020
I love pork. Pork chops, pork steaks, BBQ pulled pork, pit-cooked pork, oven-roasted pork, bacon...


I’m into it.

Yesterday I binge-watched a few hours of Warner Bros. Merrie Melodies cartoons from back in the day on Boomerang. While Bugs Bunny and Wile E. Coyote are the stars, it's Porky Pig who's my favorite. With his stutter and prancing around with only a shirt on and no pants, his little round face brought me much comfort and joy.

What a fitting way to celebrate a good time!





Mesquite Grilled Pork Chops
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Mesquite Grilled Pork Chops

Yield: 1 chop per person
Author: Nikki Miller-Ka of Nik Snacks
I love pork. Pork chops, pork steaks, BBQ pulled pork, pit-cooked pork, oven-roasted pork, bacon... I’m into it. Yesterday I binge-watched a few hours of Warner Bros. Merrie Melodies cartoons from back in the day on Boomerang. While Bugs Bunny and Wile E. Coyote are the stars, it's Porky Pig who's my favorite. With his stutter and prancing around with only a shirt on and no pants, his little round face brought me much comfort and joy. What a fitting way to celebrate a good time!

Ingredients

  • Pork chops (1 per person)
  • Salt
  • Black Pepper
  • Paprika
  • Garlic Powder
  • Onion Powder
  • Brown Sugar
  • Oil

Instructions

  1. For chops less than 1" thick:
  2. Make a dry rub. In a bowl or resealable bag, mix together equal parts salt, black pepper, paprika, garlic powder, onion powder, brown sugar.
  3. Pat the pork chops dry and place in the bowl or resealable plastic bag with the rub. Cover. Let rest on the counter for 1 hour.
  4. Heat grill to medium/medium-high heat. Remove the pork chops from the bag and lightly brush or drizzle with oil.
  5. Place on the grill and cook until the pork chop releases from the grill, about 4-6 minutes. Flip and cook on the other side for another 3 minutes.

Notes:

More than 1" thick? Increase cooking time per side. Be sure that the internal temp reaches 145°F for safety. To make sure the juices don't run out when you poke the chop with your thermometer, cut a small slit in the side before cooking and stick the thermometer tip in it when checking the temperature.

Calories

493.99

Fat (grams)

31.77

Sat. Fat (grams)

6.53

Carbs (grams)

9.80

Fiber (grams)

2.02

Net carbs

7.78

Sugar (grams)

3.40

Protein (grams)

41.54

Sodium (milligrams)

674.19

Cholesterol (grams)

131.88
Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.

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About the author

Nikki Miller-Ka

Nikki Miller-Ka

Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.

Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.

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