Make your fire on both sides of the grill, then put the pork chops in the center—this is called indirect grilling. The chops will cook slower, keeping them moist and succulent.
Chop Rub Ingredients ½ cup dark brown sugar
½ tablespoon coarse ground pepper
1 tablespoon kosher salt
1 tablespoon sugar
½ tablespoon smoked paprika or paprika
4 2-inch thick pork chops
Olive Oil
2 oranges, cut in half
Edamame and Walnut Salad Ingredients ½ heaping teaspoon Dijon mustard
2 tablespoons wine vinegar or balsamic vinegar
½ cup extra virgin olive oil
Sea saltFreshly ground pepper1
teaspoon grated fresh ginger
1 teaspoon Chop Rub
4 navel oranges peeled and sectioned
12 ounces shelled cooked edamame
½ cup walnut halves, toasted
Instructions Preheat grill. Combine first five ingredients; stir well. Pat pork chops dry with paper towels. Brush lightly all over with oil. Using your hands or a spice bottle, sprinkle chop rub over chops (reserving 1 teaspoon for salad below). Pat gently to form a crust, but do not rub hard.Place chops in the center of the cooking grate over indirect medium heat. Let grill for 15 minutes before turning. Turn and let cook 10-15 more minutes or until done. The outside should be crusty and the inside juicy and just a little pink. Remove from the grill and let sit for 5-10 minutes. While the pork chops are “resting” put orange halves on the grill cut-sides down, over direct heat for 5 minutes or until charred. Remove from grill and squeeze the juice from half of an orange over each chop. Serve with Edamame and Walnut Salad.
Edamame and Walnut Salad Instructions Combine first 7 ingredients, whisk together until emulsified. Combine orange sections edamame, and walnuts. Just before serving, toss salad with about half of the vinaigrette, adding more if necessary.Slice oranges between the membranes to make “supreme” slices of orange sections. Mix gently with the cooked edamame and toss with enough of the Ginger Dressing to moisten the salad. Taste for salt and pepper and adjust as necessary. Crumble toasted walnuts on top and serve with Crusty Double-Cut Pork Chops
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Notes Serves 8