Crusty Double-Cut Pork Chops with Grilled Orange Juice

I love to make this recipe and hope that you will too!

Crusty Double-Cut Pork Chops with Grilled Orange Juice


4 double cut pork chops, 2 inches thick Olive Oil 1 cup chop rub (see below) 2 juice oranges, cut in half

Chop Rub ½ cup dark brown sugar ½ tablespoon coarse ground pepper 1 tablespoon Kosher Salt 1 tablespoon white sugar ½ tablespoon smoked paprika or Hungarian paprika


Grilling Method: Combo/Medium Heat

Mix all rub ingredients together until well combined. Store in an airtight container until ready to use.

Remove chops from wrapping. Pat dry with paper towels. Brush lightly all over with oil. Set aside on a clean platter or tray. Using your hands or an empty spice bottle, sprinkle meat all over with chop rub. Pat gently into meat to form a crust.

Put chops back on platter and let sit for 5 minutes. When ready to grill, place chops in the center of the cooking grate over indirect medium heat. Let grill for 15 minutes before turning. Turn and let cook 10-15 more minutes or until done. The outside should be crusty and the inside juicy and just a little pink. Remove from the grill and let sit for 5-10 minutes. While the pork chops are ""resting"" put orange halves on the cooking grate cut-side down over direct-medium high heat (increase the heat if need be) for 5 minutes or until flesh is marked and oranges are warmed through. Remove from grill and squeeze the juice from half of an orange over each chop. Or, for a more dramatic presentation, serve a chop and an orange half together and let everyone squeeze their own orange juice over their meat.