4 - 6 servings
4 to 6 bone-in Rib Chops, cut 1-inch thick
3 tablespoons Morton & Bassett Paprika
3 tablespoons Morton & Bassett Dried Oregano Leaves
2 tablespoons Domino Granulated Sugar
1 tablespoon garlic powder or granulated garlic
1 tablespoon Morton & Bassett Coarse Ground Black Pepper
1 tablespoon Alessi Sea Salt
1 1/2 cups Fischer & Weiser ® Raspberry Chipotle Sauce
2 tablespoons worcestershire sauce
1 tablespoon fresh squeezed lemon juice
Cut lemons in half and squeeze over chops; reserve 1 tablespoon lemon juice for glaze mixture. Let chops stand 5 minutes. Blend chipotle sauce with Worcestershire and 1 tablespoon lemon juice for glaze; set aside.
Combine rub ingredients and sprinkle evenly over both sides of chops; press to adhere.
Heat charcoal 30 minutes until covered with a light layer of gray ash, or heat gas grill 10 minutes with lid closed.
Grill pork 4 inches above Medium heat (375 degrees F grill surface temperature) 10 to 11 minute per side; brush cooked side generously with glaze after turning. Pork chops are done when internal temperature reaches 155 degrees F in thickest part of pork but not touching bone. Do not overcook; pork should have a light pink blush in center.
Remove from grill; turn chops over and brush second side with glaze. Serve immediately.
No Nutritional Information Available
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