• 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