Hello, Sins of the Palate Reader. How you doin’? Well, that’s neat and stuff.
I won’t lie to you. And I don’t want to. I feel like we have spent a lot of quality time together and I just don’t want to throw that away, ya feelz me?
When I thought of trying out this idea, I sure was hesitant. Especially since I was making dinner for about 12 people. And honestly, more people may have eaten this meal. I probably blacked out a little bit and relaxed into a Pinot Grigio-induced coma. I ain’t mad at it!
However, this was truly delicious. The sweet, spicy Moroccan seasoning blend seriously brings out the natural deliciousness of the pork.
Does that fancy talk make me sound like I belong on Food Network? Yes? Good answer.
Grilled Pork Chops with a Moroccan Spice Rub
Extra-Virgin Olive Oil
4-6 Boneless Pork Chops
Obviously, use whatever kind of pork you like. I used what was on sale. Thus, this suggestion.
In a large marinating dish, coat each “chop” in olive oil and dust with a little fresh cracked pepper. Let the meat marinate in the fridge for 2-4 hours. You’ll be amazed at what great flavor the olive oil gives to this piece of meat. Yum-oh.
When you’re ready to grill, rub the spice blend on both sides of each pork chop. Go as easy or as hardcore as you like. Really, the only people complaining will be weenies that do not like spicy food. And basically, they had no friends on the playground so, you're good. Grill on medium/medium-low heat until the thickest part of the meat reaches an internal temperature of approximately 160 degrees Fahrenheit.
**Pro-Tip: If you find that after finishing your two hour workout and two separate grocery store visits that you are completely out of brown sugar, mix white sugar with heavy molasses. About 1-cup of white sugar to 1/4 cup molasses. If you don't have molasses, your grandmother with more than likely be really disappointed.
As you prepare the meal to be served, be sure to walk into your dining room like the Lebron James of cooking. Because, basically that is who we all are.