Dry Rubbed Grilled Pork Chop - 4 servings

4pcs 6oz Pork Chops
2T Brown Sugar
1T Chili Powder
1T Paprika
1T Garlic Powder
1T Onion Powder
1T Kosher Salt
1T Black Pepper

Ginger Roasted Sweet Potatoes

4pcs Sweet Potatoes, large dice
2" Fresh Ginger, minced
4pcs Garlic, minced
2T Kosher Salt
1T Black Pepper
1/3cup EVOO

Grilled Pineapple

1pc Ripe Pineapple
1T Kosher Salt
2tsp Black Pepper
2tsp EVOO

For the Pork Chop:

Lay the pork chops out on a flat surface. Mix all dry ingredients together and rub pork chops liberally. Massage the mixture into the pork chops and place into a ziplock bag for marinating. Place in refrigerator for a minimum of 45mins or up to 24hrs. After marinating, preheat grill to high and brush with oil. Place chops onto the grill, cook for 6 mins on each side. Total cooking time is approx. 12-15mins depending on size of chop. Remove from the grill and let rest for 3 mins, loosely covered with foil.

For the Sweet Potatoes:

In the meantime, preheat oven to 425°F. Peel all potatoes and quarter them lengthwise, then dice into large dice. Each potato should give you approx. 16 dice. Place them into a large bowl. Add the minced fresh ginger, garlic, salt, pepper and evoo. Lay out onto baking sheet or roasting pan and place in middle rack of oven. Bake until golden brown, approx 30-40 mins.

For the Pineapple:

Preheat Grill to high. Cut off both ends of pineapple, stand upright and trim off the skin. Then lay on it's side and slice pineapple into 1" discs. Place in large bowl and season with the rest of the ingredients. Brush the grill with some oil and arrange the pineapple slices on the grill, flipping when grill marks are achieved. Total cook time approx. 5-7mins.


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