Smoky Hot Chops with Cucumber-Tomato Salad

Smoky Hot Chops with Cucumber-Tomato Salad

  • TOTAL PREP TIME45 minutes
  • SERVINGS4
  • DEGREE OF DIFFICULTYEasy

Ingredients

  • 4 thick-cut boneless New York (top loin) pork chops about 1 1/2-inches thick
  • 2 tablespoons smoked paprika
  • 4 1/2 teaspoons hot pepper sauce such as Tabasco, plus more for serving
  • 1 teaspoon cayenne pepper or to taste
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 cups cherry tomatoes halved
  • 1 cucumber peeled and cut into 1/2-inch dice
  • 1/4 red onion halved and thinly sliced
  • 1/4 cup fresh parsley chopped
  • 1/4 cup blue cheese salad dressing or more to taste
  • Salt and pepper
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Preparation

In a small bowl, combine smoked paprika, hot sauce, cayenne, salt, garlic powder and onion powder, stirring to make a paste. Divide paste into two small bowls, with about 2/3 of paste in one bowl, and 1/3 in another. Arrange pork on a plate or platter and use a butter knife to thinly spread about 2/3 of the spice paste from one bowl over both sides of the meat. Loosely cover with plastic wrap and set aside at room temperature for 30 minutes.

Prepare a grill to medium-hot heat and lightly oil the grate. Grill pork until the internal temperature reaches 145 degrees F. (medium rare) to 160 degrees F. (medium), 4 to 5 minutes per side. (It’s okay if some of the spice paste sticks to the grill.) Transfer chops to a platter and spread remaining spice paste from second bowl on top, and set aside to rest 3 minutes.

Meanwhile, make the Cool Cucumber-Tomato Salad: In a large bowl, combine tomatoes, cucumber, onion, parsley and salad dressing, tossing gently. Add more dressing and salt and pepper to taste.

Serve chops with cucumber-tomato salad alongside. Pass additional hot sauce at the table.


4 servings

Springer Family

Meet the Springer Family

Sycamore, Kansas

My family and I live in the southeast part of the state. We started raising hogs in the late 1940's with my grandparents, Lee and Dorothy. The second generation of our farm include my parents, Chuck and Debbie and my Aunt and Uncle, Dale and Judy. In 2008, our four families joined together in a partnership to make Springer Family foods.

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