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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Grilled Pork Chops   
    Categories: Pork, Herbs   
         Yield: 4 servings   
       
         2 ts Kosher salt   
         2 ts Black pepper   
         2 ts Sweet or hot paprika or   
              - pimenton   
         2 ts (packed) brown sugar   
         4    Pork chops; 3/4" - 1" thick   
              Oil; as needed   
       
     Mix the salt, pepper, paprika and brown sugar in a small   
     bowl. Blot the pork chops dry with paper towels, then   
     set on a sheet pan. Season on both sides with the spice   
     rub, patting the seasonings into the meat with the flat   
     of a fork. Lightly drizzle the chops with oil on both   
     sides. Let sit at room temperature while you light the   
     grill.   
        
     Light your grill and heat to high. (Note: If grilling   
     pork chops that are thicker than 1 inch, heat the grill   
     to medium-high, so they have enough time on the grill to   
     cook through without burning on the outside.) Brush or   
     scrape the grill grate clean and oil it well: Fold a   
     paper towel into a tight pad. Dip it in a small bowl of   
     oil, and, holding it at the end of your grill tongs,   
     draw it over the bars of the grate.   
        
     Arrange the pork chops diagonally on the grill grates.   
     Close the lid and grill for 12 to 2 minutes, then rotate   
     each chop a quarter turn and grill for another 12 to 2   
     minutes. (This gives the chops a handsome crosshatch of   
     grill marks and helps them cook more evenly.) If any   
     flare-ups occur, simply move the chops to a cooler   
     section of the grill.   
        
     When the bottoms of the chops are browned, flip and   
     grill the other side the same way, closing the grill   
     again. The total cooking time will be 3 to 4 minutes per   
     side for medium (about 145 degrees).   
        
     Transfer the chops to a platter or plates and let rest   
     for 3 to 5 minutes before serving.   
        
     By: Steven Raichlen   
        
     Yield:4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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