- 4 Pork Rib Chops
- 1 tbsp olive oil
- 1 tblsp chipotle powder (or other type chili powder)
- 1 tblsp garlic powder
- ½ tblsp turbinado sugar
- 1 tsp sea salt
- ½ tsp fresh ground black pepper
Combine all ingredients to make the rub.
Grilled Romaine Salad
- Romaine Hearts
- Mini Peppers
- cucumbers, sliced lengthwise
- cherry tomatoes, skewered (so they don’t fall through the grates!)
- olive oil
- fresh grated parmesan or hard cheese
- sea salt, fresh grated pepper
Coat the pork with olive oil. Then, generously coat the chops with the rub on all sides.
Prepare the grill for 2 cooking zones- direct and indirect heat. Put the pork on indirect heat and let cook for a total of 6 minutes.
Next, put the pork rib chops on direct heat (at about 400+ degrees) to sear. Sear for 2-3 minutes on each side until char marks form and the internal temp reaches 145 degrees.
Tent the pork in foil for 10 minutes before serving so the juices have time to redistribute.
Grill all the veggies until a nice char marks form. Slice the romaine hearts, peppers, cucumbers and scallions slices into small pieces. Toss the salad together in a large bowl and add olive oil, sea salt, pepper and a large amount of fresh grated parmesan. The grill adds such a nice flavor that dressing isn’t really needed and the fresh parm finishes it nicely.