Texan-spiced barbecued pork chops
Ingredients
- 4 x 250g each (2cm thick) Otway Pork loin chops, trimmed (rind off)
- 3 Teaspoon smokey paprika
- 1 Teaspoon garlic powder
- 1 Teaspoon onion powder
- ½ Teaspoon mustard powder
- 1 Teaspoon sea salt flakes
- 1 Tablespoon olive oil
- 1/3 cup hickory & bourbon barbecue sauce (see Tips)
- Ranch salad, barbecued sweetcorn and fries, to serve
Method
- Preheat a well-oiled BBQ plate (using a BBQ with a hood – see Tips) on medium-high heat.
- Combine paprika, garlic powder, onion powder, mustard powder and salt in a bowl. Mix until well combined.
- Pat pork dry with paper towels. Sprinkle pork on both sides with paprika mixture and rub lightly with your fingers into the pork. Shake off excess.
Brush pork with oil. Barbecue pork, hood-down, for 4 minutes. Turn pork and barbecue, hood down, for 2 minutes. Sear the edges of the chops (see Tips). Brush pork with barbecue sauce. Barbecue, hood down, for 1 minute on each side until just cooked through or cook to your liking. Transfer pork to a rack set over a tray and rest for 3 minutes.
Serve pork with a ranch salad, barbecued sweetcorn and fries.
Top tips
- Using a BBQ with a hood ensures even cooking and air circulation. If preferred, you can use a char-grill pan however the cooking time may be slightly increased.
- To sear the edges of the pork, using long-handled tongs hold multiple chops and press onto the BBQ turning to sear all edges.
- You can use your choice of a good quality barbecue sauce.
NOTE: Barbecue cooking times should be used as a guide as BBQs can vary between brands. This recipe was tested on a gas BBQ with a hood.
Australian Pork
