The perfect hot-and-cool combo – spicy grilled New York pork chops rubbed with smoked paprika, hot sauce and cayenne pepper and paired with a refreshing cucumber-tomato salad.
4 thick-cut boneless New York (top loin) pork chops, about 1 1/2-inches thick
2 tablespoons smoked paprika
4 1/2 teaspoons hot pepper sauce, such as tabasco, plus more for serving
1 teaspoon cayenne pepper, or to taste
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Cool Cucumber-tomato Salad
2 cups cherry tomatoes, halved
1 cucumber, peeled and cut into 1/2-inch dice
1/4 red onion, halved and thinly sliced
1/4 cup fresh parsley, chopped
1/4 cup blue cheese salad dressing, or more to taste
salt and pepper
How to Make It
In a small bowl, combine smoked paprika, hot sauce, cayenne, salt, garlic powder and onion powder, stirring to make a paste. Divide paste into two small bowls, with about 2/3 of paste in one bowl, and 1/3 in another. Arrange pork on a plate or platter and use a butter knife to thinly spread about 2/3 of the spice paste from one bowl over both sides of the meat. Loosely cover with plastic wrap and set aside at room temperature for 30 minutes.
Prepare a grill to medium-hot heat and lightly oil the grate. Grill pork until the internal temperature reaches 145 degrees F. (medium rare) to 160 degrees F. (medium), 4 to 5 minutes per side. (It’s okay if some of the spice paste sticks to the grill.) Transfer chops to a platter and spread remaining spice paste from second bowl on top, and set aside to rest 3 minutes.
Meanwhile, make the Cool Cucumber-Tomato Salad: In a large bowl, combine tomatoes, cucumber, onion, parsley and salad dressing, tossing gently. Add more dressing and salt and pepper to taste.
Serve chops with cucumber-tomato salad alongside. Pass additional hot sauce at the table.
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