Spice-Rubbed Grilled Pork with Cilantro Lime Rice


My favorite thing about Wednesday nights is getting the chance to make dinner myself and  not be stuck with leftovers or something boring.  Even better is getting to play with the grill, especially when it results in Southern Honey going, “Oh man, this is good!

While the rice only got a so-so rating, the pork chops definitely got two thumbs up from Southern Honey.  Oh, and the Munchkin actually ate them, which is something of a minor miracle, as they weren’t ground.  😛  These are definitely staying in the mix, and I think the spice rub would be good on chicken or maybe even fish, too.

Spice Rub (Cheryl and Bill Jamison at Epicurious)

(For 6-8 inch-thick chops; I halved the recipe since mine were smaller and I only had three.  I still have some left over, so it’s in a sealed container in my spice cabinet.)

Ingredients

3 Tbsp paprika
1 Tbsp freshly ground black pepper
1 Tbsp Kosher salt
3/4 tsp sugar
3/4 tsp chili powder
3/4 tsp garlic powder
3/4 tsp onion powder
1/4 to 1/2 tsp ground cayenne

Prepare the dry rub 1 to 8 hours before grill time.  Combine all your ingredients in a small bowl, preferably with a lid if you think you might have some left over.  Liberally coat the chops with the rub, place them in a plastic bag or airtight container, and refrigerate.

When you’re ready to go, fire up the grill and get it medium-hot.  My chops were only about a half-inch thick, so I tossed them on for about five minutes on each side.

Cilantro-Lime Rice (from Chef In You)

Ingredients

1 c basmati rice
1 to 2 c water
1 tsp oil or 1 Tbsp butter
Juice of one lime
1/2 tsp sugar (optional)
Approx 3 Tbsp cilantro

Soak the rice for 10 to 20 minutes.  Then, in a medium-sized pan over low heat, melt the butter and then add the rice (or just add the rice and oil).  Coat the rice in the melted butter and heat until it starts to smell good.  Then add the lime juice and stir for 60 seconds.

Add the water.  Cover and cook down for approximately 20 minutes.  I went with 1 1/2 c water but needed about 25 minutes before all the liquid was absorbed.   While it’s cooking, chop your cilantro finely.  Once it’s done, add the cilantro, stir, and you’re ready to go!

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About SouthernSugar

A Southern girl who's used to small town life, I found myself moving to Washington, DC, in 2008 for a new job, and living there was an eye-o
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