Liven up boneless pork chops with one of our fantastically flavorful spice rubs. Boneless pork chops make a great weeknight meal because they cook in minutes on the grill. (The spice rubs also work well with grilled chicken or pork tenderloin.) Add a hearty whole grain side dish and you’ve got a fast and filling summery meal for the whole family.
1 bunch scallions (6 to 8 scallions), root ends trimmed
1 (8.8-oz.) pouch precooked microwavable brown rice
1 cup halved multicolored cherry tomatoes
2 tablespoons fresh lime juice (from 2 limes)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
How to Make It
Preheat grill to medium-high (400°F to 450°F).
Place pork chops on a rimmed baking sheet or in a shallow dish; rub with 1 tablespoon of the oil. Rub chops all over with choice of rub, pressing to adhere. Place chops and corn on grill grate coated with cooking spray. Grill, covered, until a thermometer inserted into thickest portion of pork registers 140°F (temperature will continue to rise to 145°F as it rests off heat), turning occasionally at a 90-degree angle to ensure even grill marks, about 3 minutes per side. Grill corn, turning occasionally, until charred and cooked, 6 to 8 minutes. Remove chops and corn from grill.
Lightly coat scallions with cooking spray, and place on grate. Grill, turning often, until just softened and charred, about 90 seconds.
Cook brown rice according to package directions. Cut corn kernels from cob into a large bowl. Chop scallions into 1-inch pieces, and add to corn. Add rice, tomatoes, lime juice, salt, pepper, and remaining 1 tablespoon oil; toss to combine. Serve rice mixture alongside pork chops.
Choose Your Rub
Spicy Rub: Combine 2 tsp. ancho chile powder, 2 tsp. dried oregano, 2 tsp. ground cumin, 1 tsp. kosher salt, 1⁄2 tsp. black pepper, and 1⁄2 tsp. cayenne pepper.
Makes about 3 Tbsp.
Smoky Rub: Combine 4 tsp. smoked paprika, 1 tsp. kosher salt, 3⁄4 tsp. black pepper, 1 tsp. garlic powder, 1⁄2 tsp. onion powder, and 1⁄2 tsp. sugar.
Makes about 3 Tbsp.
Herb Rub: Combine 1 Tbsp. chopped fresh oregano, 2 Tbsp. chopped fresh flat-leaf parsley, 2 tsp. chopped fresh rosemary, 1 tsp. lemon zest, 1 tsp. kosher salt, and 3⁄4 tsp. black pepper.
Makes about 1⁄4 cup.