Pork is a great lean meat with lots of flavor. A great alternative to the standard boneless pork loin chop is the bone-in pork chop … the pork alternative to the beef T-bone steak. I always prefer my pork chops to be at least an inch thick so that they maintain their moist tenderness. The bone also helps add great flavor while making the chop a little more rustic.
4 pork chops (1 inch thick; approx. 1/2 lb each)
Remove the pork chops from the refrigerator about 30 minutes prior to grilling. Let them rest at room temperature until placing on the grill. Preheat the grill and plan to grill the pork chops for a total cooking time of 8-10 minutes over medium-high direct heat. Once grill marks set on the pork chop, turn them 90 degrees so that you get nice hatch grill marks. About half way through the grill time, turn the pork chop over and repeat the grilling patterns. Remove the pork chops from the grill and let rest 5 minutes before cutting into them.
In regard to seasoning and marinades, pork is a blank canvas. One of the easiest and best ways to season pork is to season it with salt and pepper, and rub it with freshly chopped garlic and rosemary. Dean and Deluca has a great pork rub if you are looking for a sweeter rub. It has cinnamon and nutmeg so there is a sweet note to them. Pork lends well to spicy, sweet, savory, and salty.
For this post, we used a Dean and Deluca Porcini and Chili Rub. We sautéed mushrooms with some shallot, garlic, fresh rosemary and thyme, and let the mushrooms simmer is a cup of white wine. Once the wine had reduced and the mushrooms soaked up all the flavor, a small amount of creme fraiche (sour cream would work). The wine infused mushrooms went superbly with porcini chili rub on the pork (pictured below). The picture does not do justice to the flavors…