Grilled pork chops with brown sugar rub
Thin boneless pork chops in a sweet, smoky brown sugar and paprika rub, grilled to a juicy 145°F with caramelized, charred edges.
- Prep
- 10 min
- Cook
- 10 min
- Serves
- 4
- Per serve
- 260 kcal
Ingredients
Method
Heat a gas grill to medium-high, about 425°F, with the lid closed, or light a charcoal grill until the coals are ashed over. Allow about 10 minutes.
While it heats, mix the brown sugar, paprika, garlic powder, onion powder, mustard, salt and pepper in a small bowl.
Pat the chops dry and snip through the fat on the edge in two places so they stay flat. Rub with the oil, then press the spice mix onto both sides.
Oil the clean grates and grill the chops with the lid closed, without moving them, until they release easily with dark grill marks.
Flip and grill until an instant-read thermometer in the center reads 145°F. If the sugar starts to burn, move them to a cooler spot.
Move to a plate and let rest so the juices settle before cutting.
Tips
- Chops thicker than ¾ inch won't cook through in time, so ask for thin-cut or butterfly thicker chops by slicing them in half horizontally.
- At 145°F pork is safe and still faintly pink in the center, which keeps it juicy. Cook past 155°F and it turns dry.
- Grill pan option: heat a ridged grill pan over medium heat (sugar burns fast on high) and cook 4 minutes per side.
