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. 


Recipe Summary

30 mins
15 mins
45 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

350 calories; protein 44g; fat 15g; sodium 890mg; cholesterol 125mg; saturated fat 3g; carbohydrates 10g; fiber 3g.