Alicia told me about this recipe and I had to try it out. I’m calling it a sweet & spicy pork chop because the rub consists of brown sugar, paprika, chili powder, and cumin—so you are treated to some nice hot spice, following by a sweet, sugary finish.

The rub was easy—1 tablespoon each of paprika and chili powder, a little less cumin, and a little more brown sugar. I coated each liberally and let it sit while I heated up the grill.

Pork chops don’t take very long to cook. Get your grill as hot as it will go, then put the pork chops on. My chops were almost 1″ thick–so I cooked the first side for 3 minutes and the other side for 2. There was a nice char on each before I took them off, and you could see white juice dripping out of the sides.

Before you dig in, let them sit for a good 10 minutes. We cut into one after five, and you could definitely tell the difference between that piece of meat and the other. Both were juicy, but one was rich-tasting, with the juice coming from the meat, and the other was just a watery piece of meat.

Chris with his serious grill face on

For the non-grill days: In an oven, you can pan fry each side for 3-4 minutes, and then place in a 350 degree oven for another 6-8. (I haven’t tested this, but that’s what Alicia said)