- 4
- 30 mins
- 35 mins
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
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.