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These pork chops are a riff on my favorite barbecued chicken recipe, which I’ve already made at least four times since grill season began.  I’ve been turning to it so often recently that I now keep a small container of the homemade spice rub on hand at all times, as well as a vat of the sauce in the fridge.  Last night we had it on some gorgeous salmon fillets; today I decided to give it a whirl on the boneless pork chops that are on sale.

Worked like a charm, as I expected it would.  We’re all out of propane again (dang!), so I had to broil them inside, but they still turned out tender, juicy, and delicious.

Look closely at this week’s ad and you’ll see that (gasp!) all Spice Hunter Spices are 1.00 off this week!  Yes, I’m all about the little things in life - like being able to stock up on cumin, curry powder, and coriander at a dollar off – so I’m going to take a serious inventory of my spice cupboard and stock up for spontaneous summer spice rubs like the one we have here today.

Because really, when have you ever looked in your spice cabinet and been sorry you had too much dry mustard on hand?

Hope you’re having a great week. 

SPICE RUBBED PORK CHOPS
Serves:  Howevah’ many you like, but roughly 5 -6
Source:  adapted from finecooking.com

6 T. brown sugar, divided (C&H Brand is on sale this week, 6/22/11 to 6/28/11)
1 T. chili powder (Spice Hunter Spices are on sale this week)
2 t. dry mustard
Kosher salt
6 boneless pork chops (Sendik’s Brand are also on sale)
3/4 c. ketchup
1/4 c. soy sauce
1/4 c. cider vinegar
1 T. Dijon mustard
1/2 t. Tabasco sauce, or more to taste

Heat a grill to medium / medium high.

In a small bowl, combine 2 tablespoons of the brown sugar with the chili powder, dry mustard, and 1 tablespoon of kosher salt.  Spread the pork chops on a baking sheet and rub the spice mixture all over them.

In a small saucepan, whisk the remaining 4 tablespoons brown sugar with the ketchup, soy sauce, cider vinegar, and Dijon mustard; bring to a boil.  Lower the heat to a simmer and cook, stirring frequently, for 2 minutes to dissolve the sugar and blend the flavors.  Remove from heat and let cool slightly.  Taste and add a pinch of salt if needed.  Stir in the Tabasco, adding more to taste.

Place the chops on the grill.  Cover and cook on the first side for 3 - 4 minutes.  Turn; cook on the second side for 3 minutes.  Turn, brush with some of the sauce, cook 1 minute.  Turn again, brush with sauce, and cook another minute.   Remove chops from grill, tent with foil, and allow them to rest five minutes before serving.