- 4 bone-in ribeye (rib) pork chops, 1-inch thick
- 2 teaspoons brown sugar
- 1 1/2 teaspoons coarse salt
- 1/2 teaspoon black pepper, coarse ground
- 1/2 teaspoon allspice
- 1/4 teaspoon dried thyme leaves
Combine the brown sugar, salt, pepper, allspice and thyme leaves in a small bowl. Rub both sides of pork chops with herb mixture. Let stand 15 to 30 minutes. Discard any remaining herb mixture.
Prepare a medium-hot fire in grill. Pat pork chops dry while being careful not to remove the rub. Grill chops, over direct heat, turning once, to medium rare doneness about 4-5 minutes per side or until the internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest time.
Makes 4 servings
Insert the meat thermometer into the pork chops horizontally to get an accurate reading. Serve with potato salad, corn on the cob, and Traditional Slow-Cooked Baked Beans.
Calories: 160 calories
Protein: 16 grams
Fat: 9 grams
Sodium: 770 milligrams
Cholesterol: 55 milligrams
Saturated Fat: 3 grams
Carbohydrates: 3 grams
Fiber: 0 grams