With less liquid present on the surface of the meat that will need to be evaporated by the heat of the grill, this helps to encourage browning and will create a crisp, flavorful crust. Just be sure to pat the chops dry before you apply the spices. But if you like, you can omit this ingredient. I like to add a little bit of vegetable oil to my rub to make more of a paste, which I find easier to apply. The spice rub I put together for these pork chops is a combination of savory and rich Southwestern flavors that come pair perfectly with the meat. Now, lots of people can grill a great pork chop, but that juicy, flavorful final product doesn’t come just from the meat itself. But there’s so much more to this dish than simply grilling the meat. This pork chop recipe is my new favorite way to eat pork, hands down. Something about being outside inspires visions of my back patio filled with friends, sipping on beers, getting excited about the juicy meats that are going to come off the grill in mere minutes… Whenever I am grilling, I always want to invite people over. I’m pretty sure this is because the summer is peak grilling season, and prepping your meal on the barbecue is one of the easiest ways to serve up delicious recipes to friends and family. Has anyone else noticed that last-minute dinner parties tend to pop up more frequently during the summer?
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