Grilled Giant Pork Chops with Adobo Paste

By kimvess

Ingredients

• 2 1/2 tablespoons olive oil
• 2 tablespoons paprika (not hot)
• 1 1/2 tablespoons dried oregano, crumbled
• 1 tablespoon minced garlic
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons dried hot red-pepper flakes
• 1 1/2 teaspoons finely grated fresh lime zest
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon black pepper
• 4 (1 1/2-inch-thick) bone-in loin pork chops (about 3/4 pound each)
• Special equipment: a 17- by 12- by 3-inch disposable aluminum roasting pan (if using charcoal); an instant-read thermometer

Details

Servings 4
Preparation time 30mins
Cooking time 35mins
Adapted from epicurious.com

Preparation

Step 1

Prepare grill for direct-heat cooking with medium-hot charcoal.

Stir together all ingredients except pork chops in a bowl to form spice paste, then rub paste all over pork chops.

Oil grill rack, then grill chops over coals, turning over occasionally and moving around if flare-ups occur, until browned, 2 to 3 minutes total.

Move chops to area with no coals underneath, then cover with inverted roasting pan and grill, turning chops over once, until thermometer inserted horizontally into center of a chop (do not touch bone) registers 145°F, 8 to 10 minutes. Transfer to a platter and let stand 5 minutes before serving.

Cooks' notes:
•Pork can be grilled on a gas grill. Preheat all burners on high, covered, 10 minutes. Reduce heat to moderately high and brown chops, covered, turning over occasionally, 2 to 3 minutes. Turn off 1 burner (middle one if there are 3) and put chops above shut-off burner, then grill, covered, without turning, until thermometer registers 145°F, 12 to 15 minutes.

•Pork chops, rubbed with spice paste, can marinate, covered and chilled, up to 4 hours before grilling.

•Spice paste keeps, covered and chilled, up to 1 week.