The following recipe was prepared during my Summer Grilling cooking class. You can read about it and check out the other recipes I made for the class HERE.
Pork Chops Three Ways
For my center, thick cut pork chops, I did nothing more than coat them in various rubs, spices and seasonings. In fact, when I buy meats in bulk, I'll take a few pieces and coat them with rubs/spices, place in a freezer bag and freeze for future meals. For these chops, I coated them with a Bell Pepper & Herb rub, BBQ rub and Greek rub.
Coat your pork chops with your preferred mix of spices and seasonings.
Before grilling, your chops should be at room temperature.
Place chops on a medium high heated grill and grill with closed lid.
No need to turn the chops more than once.
Turn chops when they are grilled, roughly 5-7 minutes, depending on thickness.
Chops will be medium when the center is slightly soft when pushed.
Befor cutting, allow your chops to rest so juices can redistribute.
Coat your pork chops with your preferred mix of spices and seasonings.
Before grilling, your chops should be at room temperature.
Place chops on a medium high heated grill and grill with closed lid.
No need to turn the chops more than once.
Turn chops when they are grilled, roughly 5-7 minutes, depending on thickness.
Chops will be medium when the center is slightly soft when pushed.
Befor cutting, allow your chops to rest so juices can redistribute.
**I'm also submitting this to the 
