Tag Archives: Pork chop

Puerto Rican Pork Kabobs

It was a beautifully sunny day, (60 degrees)  so we decided to grill out once again. Besides, we bought a new grill and we have to “break it in” right? Anyway, we hadn’t had pork for a while and decided to do something a little different. We wanted to do kabobs and had pork chops in the fridge, but what kind of seasonings were we gonna use? So, we looked around in some of my cook books and found a recipe for Puerto Rican rub in our Steve Raichlen grillin cook book, and it’s categorized in my Spices, Rubs, & Marinades. This recipe was very good! I love my veggies to be charred on the edges and my meat to be a little crispy yet moist. These turned out awesomely! Hope you enjoy!

Makes: 7-8 kabobs

Here’s what you’ll need:

crumble, pork kabobs, etc 013

1/3 cup Puerto Rican Rub (Spices, Rubs & Marinades)

2-2 1/2 pounds boneless pork chops (I used butterfly chops)

1 red bell pepper, quartered

1 yellow bell pepper, quartered

1 orange bell pepper, quartered

1 large onion, quartered

Directions:

Cut pork chops into cubes (1-inch x 1-inch) and place into a large bowl….

crumble, pork kabobs, etc 011

In a large bowl, pour 1/3 cup of Puerto Rican Rub over cubed pork chops, cover and refrigerate for 30 minutes….

crumble, pork kabobs, etc 016

While the pork is in the fridge, start quartering your bell peppers and the onions…place into a separate bowl….
crumble, pork kabobs, etc 018

Get the grill ready! The grill should be medium heat (we used the propane and the internal temp of the grill was reading 325 degrees). Pull the pork from the fridge, and get your skewers ready….we use a kabob rack (LOVE THIS THING!!!) Alternately thread the pork, peppers, and onions….

crumble, pork kabobs, etc 020

The kabobs should be grilled over medium heat for 5-7 minutes per side, or until meat is no longer pink and vegetables are tender, do not overcook!

crumble, pork kabobs, etc 022

Let the kabobs rest for about 7-10 minutes and Enjoy!

crumble, pork kabobs, etc 023

I like to remove the items from the skewers and place them into a flour tortilla and add salsa and sour cream! Mmm!

Puerto Rican Pork Chops

image

image

You will need:
4 pork chops (8-10 ounces each and about 1 inch thick)
1 Tbsp extra virgin olive oil
2 tsp coarse salt
2 tsp dried oregano
2 tsp garlic powder
1 tsp freshly ground black pepper
1 tsp dried sage
Sparkling BBQ Sauce (find in the ‘sauces’ category)

Directions:
Arrange the pork chops in a baking dish just large enough to hold them in a single layer and brush them with olive oil.
Combine the salt, oregano, pepper, sage, and garlic powder in a bowl and stir with your fingers to mix. Sprinkle the rub over the pork chops on both sides, patting the spices onto the meat with your fingers. Let the chops cure in the refrigerator, covered for 15-30 minutes.
We use the charcoal grill for these special chops, (depends on the heat of your grill, if using propane it should be a medium-high heat).
When you’re ready to cook, brush and oil the grill grates. Arrange the chops on the hot grill grate. Give each chop a quarter turn on each side after 2 minutes to create crossmarks.Grill the chops until browned on the outside and cooked through, 4-6 minutes on each side. Start basting the chops with BBQ sauce (mentioned above) on both sides.

These are amazingly delicious another one of Josh’s faves!

We doubled the spice rub…and it was enough for 8 chops.

Enjoy!

%d bloggers like this: