The Spice of Life: Recipe

These chops came off the barbecue and looked gorgeous (funny way to describe meat, I know) but really, they were beautiful.  The bone really makes the difference.  This meat was slightly spicy, as this recipe is written - just a touch.  However, everyone except the baby enjoyed it.  We all grabbed a glass of water (for the kids, wine for us) and some vegetables; salad, dressed, for us and deconstructed salad, undressed, for the kids. The meat was tender and the smoke of the spice was really lovely - a ballet for the mouth! Lots of flavors dancing!

If you're a fan of some heat, try this just as it is.  If you'd like to try it but want to tone it down, omit the cayenne pepper.

I served this with sliced grapefruit, a salad of lettuce, peppers, cucumbers and strawberries dressed lightly in balsamic and olive oil and a little salt. The kids had sweet potatoes, and peppers, cucumbers and strawberries. I abstained from the potato; I opted, instead, for grilled vegetables. All around - a very good, healthy, and easy meal to make.

Smoky Pork Chops
6 5-6 oz. center-cut, bone-in, loin pork chops
1 teaspoon of each: kosher salt, cayenne pepper, dried oregano, ground coriander
2 teaspoons of smoked paprika

In a small bowl, mix all the spices together well and sprinkle over both sides of each of the chops.  Let the chops sit at room temperature for about 15 minutes.  Heat barbecue and cook chops on direct heat for 3 minutes on each side and then move to indirect heat for another 5 minutes per side. Allow them to rest for another 4-6 minutes before eating.