Sunday Supper: Grilled cumin pork chops

  • August 29, 2010 - 1:54 PM


Serves 4.

Note: To grill pork chops well, start with thick chops, marinate and sear them over direct heat and finish over indirect heat. That will allow them to acquire a smoky flavor while remaining juicy. Recipe by David Hagedorn for the Washington Post.

- 1 tbsp. ground cumin

- 1 tbsp. chili powder

- 4 (1-in.-thick) rib pork chops, about 10 oz. each

- 1/2 c. good-quality bottled balsamic vinaigrette, such as Newman's Own


Combine the cumin and chili powder in a small bowl, then rub the chops well with the mixture on both sides. Transfer the chops to a jumbo resealable plastic food storage bag, and add the balsamic vinaigrette. Seal, and massage to coat the chops evenly. Marinate for 2 to 3 hours.

Prepare the grill for indirect grilling. If using a charcoal grill, lightly spray the grill rack with nonstick cooking oil spray before placing it over the briquettes. If using a gas grill, lightly oil the rack.

Blot the marinated chops dry on paper towels. Lightly coat the chops with nonstick olive oil cooking spray. Sear them by placing them on the rack over direct heat (on the charcoal grill, place 2 chops above each mound of charcoal), and cook for about 2 minutes on each side, until they acquire a light char.

Transfer the chops to the area of the grill that is not directly above the briquettes or a lit burner. If you have a remote thermometer, insert the probe into the middle of one of the chops, making sure that it does not touch the bone. Set the thermometer to 155 degrees. Cover and maintain the temperature inside the grill between 325 and 350 degrees. Cook until the thermometer indicates that the chops are done.

Remove chops; cover loosely with foil and let them rest for 5 to 10 minutes before serving.

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