Photo: Antonis Achilleos; Prop Styling: Mindi Shapiro Levine; Food Styling: Tina Stamos
Active Time:
25 Mins
Total Time:
25 Mins
Yield:
Serves 4

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.

How to Make It

Step 1

Preheat grill to medium-high (400°F to 450°F).

Step 2

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.

Step 3

Lightly coat scallions with cooking spray, and place on grate. Grill, turning often, until just softened and charred, about 90 seconds.

Step 4

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.

Chef's Notes

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.