Do any of you ever do chops on the grill? If so, how do you grill them? ....and kind of rub on them?

Asian Grilled Pork Chops

2 1/2 tablespoons olive oil
2 teaspoons soy sauce
1 clove garlic, crushed
2 teaspoons minced ginger
2 teaspoons Dijon mustard
salt, to taste
freshly ground black pepper
4 center cut pork loin chops, about 1/2 inch thick

1. Mix the oil, soy sauce, garlic, ginger, mustard, salt and pepper,
and brush on the pork chops. Refrigerate for at least 30 minutes or
overnight.

2. Preheat the grill.

3. Grill the chops for 5 to 8 minutes on each side, depending on the
thickness. Let the chops rest on a plate for 1 or 2 minutes before
serving.



BEER BRINED GRILLED PORK CHOPS

Yields: 6 Servings


Brining the chops makes them moist.
2 cups water
2 cups dark lager beer
1/4 cup coarse salt
3 tablespoons dark brown sugar firmly packed
3 tablespoons mild-flavored (light) molasses
1 cup ice cubes
6 1- 1 1/4-inch-thick center-cut bone-in pork chops

7 large garlic cloves minced
3 teaspoons coarsely ground black pepper
2 teaspoons salt
2 teaspoons dried sage leaves

Combine 2 cups water, beer, 1/4 cup coarse salt, sugar, and molasses in large bowl. Stir until salt and sugar dissolve. Stir in ice. Place pork chops in large re-sealable plastic bag. Pour beer brine over pork chops; seal bag. Refrigerate 4 hours, turning bag occasionally.

Prepare barbecue (medium-high heat). Remove pork chops from beer brine; pat dry. Mix garlic, pepper, 2 teaspoons salt, and sage in small bowl. Rub garlic mixture over both sides of pork chops. Grill pork chops until instant-read thermometer inserted into center of chops registers 145°F to 150°F, about 10 minutes per side, occasionally moving chops to cooler part of rack if burning. Transfer chops to platter; cover with foil, and let stand 5 minutes.



Grilled Yucatan Pork Chops with Pineapple Salsa


1 (7 ounce) can diced green chiles, divided
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon minced garlic
4 (8 ounce) pork chops
Pineapple Salsa (recipe below)

In bowl, combine 1/4 cup chiles, oil, chili powder, cumin and garlic.
Rub onto both sides of pork chops. Cover; chill at least 1 hour.

Grill or broil cooked pork chops for 6 to 8 minutes per side or until
done.

Serve with Pineapple Salsa.

Pineapple Salsa:

In small bowl, combine remaining chiles, 1 (8 ounce) can crushed
pineapple, drained, 1/2 cup diced red bell pepper, 1/2 cup chopped
scallions, 2 tablespoons chopped cilantro or parsley and 1 teaspoon
lemon juice. Let stand 1 hour to blend flavors.




Honey Glazed Pork Chops


8 Pork Chops (center cut) 1/2 inch thick
4 Tbs. Honey
3 Tbs. Soy Sauce
1 Tsp. Dry Mustard
1 Tbs. Maple Syrup
1 Tbs. Vegetable Oil
1 Tbs. Ginger (finely chopped)

In a mixing bowl combine honey, soy, mustard, ginger, vegetable oil,
and syrup.

Place pork chops in marinade and marinate overnight.

Place pork chops on hot grill and cook for four minutes on each side.




BBQ Dry Rub


1-1/4 cups white sugar
1-1/4 cups brown sugar
1/2 cup salt
1/4 cup freshly ground black pepper
1/4 cup paprika


In a dry container, combine white sugar, brown sugar, salt, pepper and paprika; mix well. Rub into pork 10 minutes before grilling.



A Carolina BBQ Rub

2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
1 tablespoon cayenne pepper
1/4 cup paprika


Combine all ingredients in a small bowl and mix well; use as a dry rub on beef, chicken, lamb or pork.

My favorite way to do pork chops is to marinate in some vermouth, then grill with a sprinkle of salt and dill weed. Easy and tasty.