Juicy Grilled Pork Chops with Paprika Garlic Wet Rub
A thick paste of olive oil, apple cider vinegar, paprika, garlic powder, onion powder, and oregano goes on the pork chops while the grill heats. Grill them over direct heat with the lid closed, pull them at 145°F, and let them rest for 5 minutes before serving.
Ingredients
- 4 tablespoons olive oil
- 4 tablespoons apple cider vinegar
- 2 tablespoons sweet paprika
- 1 tablespoon onion granules
- 1 tablespoon garlic granules
- 1 teaspoon oregano
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 4 1-inch thick boneless pork chops
Instructions
- In a small bowl, mix the olive oil, apple cider vinegar, paprika, onion powder, garlic powder, oregano, salt, and pepper until a thick paste forms.4 tablespoons olive oil, 4 tablespoons apple cider vinegar, 2 tablespoons sweet paprika, 1 tablespoon onion granules, 1 tablespoon garlic granules, 1 teaspoon oregano, 1 teaspoon sea salt, 1 teaspoon black pepper
- Coat both sides of the pork chops with the paste, then set them aside on a plate to marinate while you warm the grill, or marinate for up to 8 hours in your fridge.4 1-inch thick boneless pork chops
- Preheat your grill to medium-high. If you have a BBQ Mat, use it as it will help keep your BBQ clean.
- Grill the pork chops for 5 minutes, then flip them over and cook for another 5 minutes. Remove them from the grill at 145 degrees Fahrenheit, then let them rest for 5 minutes before serving.
Notes
The best way to know if your pork chops are cooked (and to not overcook them) is to use an instant-read meat thermometer. Pork chops are safe to eat once they reach an internal temperature of 145 degrees Fahrenheit.
Serving: 1 well seasoned pork chop, Calories: 351kcal, Carbohydrates: 4g, Protein: 29g, Fat: 23g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 90mg, Sodium: 650mg, Potassium: 568mg, Fiber: 1g, Sugar: 1g, Vitamin A: 162IU, Vitamin C: 7mg, Calcium: 35mg, Iron: 1mg