Best 2 Dry Rub Grilled Pork Chops Over Cannellini Greens Recipes

Are you seeking a flavorful and succulent pork chop dish that will tantalize your taste buds? Look no further! Our team of culinary experts has meticulously crafted a guide to assist you in creating the perfect dry rub grilled pork chops over cannellini greens. This delectable dish combines the savory goodness of grilled pork chops with the earthy flavors of cannellini beans and a medley of aromatic herbs. Get ready to embark on a culinary adventure as we unveil the secrets behind this mouthwatering masterpiece.

Here are our top 2 tried and tested recipes!

SPICE-RUBBED GRILLED PORK CHOPS

Spice-Rubbed Grilled Pork Chops image

Dry rubs are also a terrific way to season pork chops. Select chops of close to an inch in thickness - nothing flimsy - then grill them over steady medium heat. We opt for rib chops over the center-cut variety when cooking outdoors because their greater fat content helps keep them moist, and we always prefer bone-in chops for their juiciness. You might add a barbecue sauce on the side with these, but we relish their crispy surface unvarnished.

Provided by Cheryl Alters Jamison

Categories Pork Marinate Fourth of July Quick & Easy Father's Day Spice Summer Grill/Barbecue

Yield Makes 6 to 8 servings

Number Of Ingredients 11

Ingredients

Pork Chop Willy's Grilling Rub
3 tablespoons sweet paprika, preferably Spanish
1 tablespoon freshly ground black pepper
1 tablespoon coarse salt, either kosher or sea salt
3/4 teaspoon sugar
3/4 teaspoon chili powder
3/4 teaspoon granulated garlic or garlic powder
3/4 teaspoon onion powder
1/4 to 1/2 teaspoon ground cayenne
Six to eight 10- to 11-ounce bone-in pork rib chops, 3/4 to 1 inch thick
Vegetable oil spray

Steps:

At least 1 and up to 8 hours before you plan to grill the pork chops, prepare the dry rub, combining the ingredients in a small bowl. Coat the chops with the spice mixture, place them in a large plastic bag, seal, and refrigerate.
Fire up the grill, bringing the heat to medium (4 to 5 seconds with the hand test).
Remove the chops from the refrigerator and let them sit covered at room temperature for about 20 minutes.
Spray the chops with oil and transfer them to the grill. Grill for 18 to 20 minutes total. Turn onto each side twice, rotating the chops a half turn each time to get criss-cross grill marks. The chops are done when just a hint of pink remains at the center. Serve hot.

GRILLED PORK CHOPS WITH SMOKED PAPRIKA RUB

Grilled Pork Chops with Smoked Paprika Rub image

A lot of purchased barbecue sauces are really high in sugar. If you need to watch the amount of sugar in your diet, try grilling pork chops with this flavorful rub, instead. The rub goes on in advance so the flavors can penetrate the chops.

Provided by Bibi

Categories BBQ & Grilled Pork Chops

Time 8h45m

Yield 6

Number Of Ingredients 8

Ingredients

6 (5 ounce) boneless pork loin chops, cut 1-inch thick
avocado cooking oil spray
1 ½ tablespoons smoked paprika
1 ½ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
½ teaspoon onion powder
½ teaspoon granulated garlic
⅛ teaspoon cayenne pepper, or to taste

Steps:

Combine smoked paprika, salt, pepper, onion powder, garlic, and cayenne in a small bowl.
Pat chops dry with a paper towel and evenly distribute dry ingredient mixture on front and back of each chop. With fingertips, lightly rub dry ingredient mixture into the chops on both sides.
Place chops on a plate and cover with plastic wrap. Refrigerate for at least 8 hours.
Remove rubbed chops from the refrigerator and allow to come to room temperature, about 20 minutes.
While chops are getting to room temperature, clean the grate of an outdoor gas grill and preheat to medium heat.
When the grill is ready, lightly spray chops with avocado oil spray.
Lightly oil the grill grates, place chops on the grill, and cook for about 3 minutes. Rotate chops 90 degrees to create a criss-cross grill pattern and continue grilling for 3 minutes. Turn chops and grill until pork chops are no longer pink inside, about 4 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Remove to a serving platter and allow to rest under a foil tent, for about 5 minutes. Serve warm.

Nutrition Facts : Calories 226.7 calories, Carbohydrate 1.5 g, Cholesterol 94.9 mg, Fat 10.1 g, Fiber 0.5 g, Protein 30.9 g, SaturatedFat 3.5 g, Sodium 548.9 mg

Tips:

Choose pork chops that are at least 1 inch thick for best results.
Use a flavorful dry rub to enhance the taste of the pork chops.
Sear the pork chops over high heat to create a nice crust.
Reduce the heat to medium and continue cooking the pork chops until they reach an internal temperature of 145 degrees Fahrenheit.
Let the pork chops rest for a few minutes before serving to allow the juices to redistribute.
Serve the pork chops with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
To make the cannellini greens, simply sauté some chopped garlic and red pepper flakes in olive oil until fragrant.
Add a can of drained and rinsed cannellini beans and some chopped kale or spinach.
Season with salt and pepper to taste and cook until the greens are wilted.