Phil Anderson: Hi! I am Chef Phil Anderson, the Executive Chef for Harris Teeter. Grilled pork chops, there is nothing better on a barbecue. What I did in the kitchen was I combined two tablespoons of chili powder, one tablespoon of Sweet Paprika, one tablespoon of ground cumin, one-and-a-half teaspoons of garlic powder, one teaspoon of onion powder, one teaspoon of ground dried Chipotle Chili Pepper, two teaspoons of dried oregano leaves and one teaspoon of kosher salt and then I've massaged it into the pork chops and got it in every nook and cranny, everywhere I could get that spice filled in there, I did.
So now we're ready to grill. Now you know there's indirect heat which I don't have anything on, the temperature is off and then there's direct, we're going to begin with direct heat. Put it right, call that 12 o'clock, it sitting at 12 o'clock. I have a contaminated platter. I can't put the cooked pork back on. So we have a landing plate for pork chops. Now what we're doing right now is the direct heat is really, really hot and the protein in the pork is seizing up and and is holding onto that bar and pretty soon, it's going to relax, the proteins are going to relax and that's when we know we can go ahead and turn these grilled pork chops.
Right now, they're probably sticking pretty much, they're not kind of want to move anywhere. So once they can easily slide, then you know you've got the correct burn in them and you can move them to another position or you can turn them. Now these are pretty thin and they're going to cook pretty fast. So what we want to do is we just want to mark them and then move them over to the indirect heat and cover them and keep the juices in there and have a really nice pork chop. Now pork has to reach an internal temperature of 150 degrees. So we're going to come back to this in about, let's say, 4 or 5 minutes, it wont take that long. So we'll be back in about four minutes.
Okay, here we go, grilled pork chops with a great spice blend. Enjoy!