Best 3 Dry Rub Grilled Pork Chops Over Cannellini Greens Recipes

**Indulge in a Flavorful Culinary Journey with Grilled Pork Chops and Accompaniments**

Prepare to tantalize your taste buds with a delectable grilled pork chop experience, accompanied by a medley of dishes that create a symphony of flavors. This culinary journey begins with tender and juicy pork chops, seasoned with a tantalizing dry rub that infuses them with bold and savory flavors. Perfectly grilled to achieve a beautiful char and succulent interior, these pork chops take center stage, promising a delightful bite in every forkful.

Alongside the grilled pork chops, let your palate be delighted by the vibrant flavors of cannellini greens. Fresh and crisp, these greens, also known as white kidney beans, are sautéed with garlic, onion, and a touch of chili flakes, creating a flavorful and nutritious side dish that complements the richness of the pork chops.

But the culinary journey doesn't end there. You'll also discover a refreshing and tangy corn and tomato salsa, bursting with the sweetness of corn, the juiciness of tomatoes, and a hint of zesty lime. This salsa adds a pop of freshness and brightness to the meal, balancing the savory flavors of the pork chops and greens.

To complete the feast, a creamy and luscious avocado and yogurt sauce awaits your taste buds. The velvety texture of avocado, combined with the tanginess of yogurt and a hint of garlic and lemon juice, creates a luscious sauce that adds a touch of richness and complexity to the dish.

Get ready to embark on a culinary adventure that promises satisfaction with every bite. From the savory grilled pork chops to the vibrant cannellini greens, the refreshing corn and tomato salsa, and the creamy avocado and yogurt sauce, this meal is a celebration of flavors that will leave you craving more.

Let's cook with our recipes!

SPICE-RUBBED GRILLED PORK CHOPS

Spice-Rubbed Grilled Pork Chops image

Dry rubs are also a terrific way to season pork chops. Select chops of close to an inch in thickness - nothing flimsy - then grill them over steady medium heat. We opt for rib chops over the center-cut variety when cooking outdoors because their greater fat content helps keep them moist, and we always prefer bone-in chops for their juiciness. You might add a barbecue sauce on the side with these, but we relish their crispy surface unvarnished.

Provided by Cheryl Alters Jamison

Categories Pork Marinate Fourth of July Quick & Easy Father's Day Spice Summer Grill/Barbecue

Yield Makes 6 to 8 servings

Number Of Ingredients 11

Ingredients

Pork Chop Willy's Grilling Rub
3 tablespoons sweet paprika, preferably Spanish
1 tablespoon freshly ground black pepper
1 tablespoon coarse salt, either kosher or sea salt
3/4 teaspoon sugar
3/4 teaspoon chili powder
3/4 teaspoon granulated garlic or garlic powder
3/4 teaspoon onion powder
1/4 to 1/2 teaspoon ground cayenne
Six to eight 10- to 11-ounce bone-in pork rib chops, 3/4 to 1 inch thick
Vegetable oil spray

Steps:

At least 1 and up to 8 hours before you plan to grill the pork chops, prepare the dry rub, combining the ingredients in a small bowl. Coat the chops with the spice mixture, place them in a large plastic bag, seal, and refrigerate.
Fire up the grill, bringing the heat to medium (4 to 5 seconds with the hand test).
Remove the chops from the refrigerator and let them sit covered at room temperature for about 20 minutes.
Spray the chops with oil and transfer them to the grill. Grill for 18 to 20 minutes total. Turn onto each side twice, rotating the chops a half turn each time to get criss-cross grill marks. The chops are done when just a hint of pink remains at the center. Serve hot.

KIELBASA AND BEANS

Kielbasa and Beans image

When I was a bachelor, I really began experimenting with cooking. This casserole is a recipe I created back then because it's tasty, tasty, simple and hearty.-Wade Harmon, Orange, Massachusetts

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1/2 pound sliced bacon
1 pound smoked kielbasa, sliced and halved
1 large onion, chopped
1 medium sweet red pepper, chopped
2 cans (16 ounces each) kidney beans, rinsed and drained
1/2 cup chicken broth
Pepper to taste

Steps:

In a large skillet, cook bacon until crisp; remove to paper towel to drain. Discard all but 1 tablespoon drippings; cook kielbasa in drippings until lightly browned. Drain. Add onion, red pepper, beans, broth and pepper. Cover and simmer for 1 hour, stirring occasionally. Crumble bacon on top.

GRILLED PORK CHOPS WITH SMOKED PAPRIKA RUB

Grilled Pork Chops with Smoked Paprika Rub image

A lot of purchased barbecue sauces are really high in sugar. If you need to watch the amount of sugar in your diet, try grilling pork chops with this flavorful rub, instead. The rub goes on in advance so the flavors can penetrate the chops.

Provided by Bibi

Categories BBQ & Grilled Pork Chops

Time 8h45m

Yield 6

Number Of Ingredients 8

Ingredients

6 (5 ounce) boneless pork loin chops, cut 1-inch thick
avocado cooking oil spray
1 ½ tablespoons smoked paprika
1 ½ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
½ teaspoon onion powder
½ teaspoon granulated garlic
⅛ teaspoon cayenne pepper, or to taste

Steps:

Combine smoked paprika, salt, pepper, onion powder, garlic, and cayenne in a small bowl.
Pat chops dry with a paper towel and evenly distribute dry ingredient mixture on front and back of each chop. With fingertips, lightly rub dry ingredient mixture into the chops on both sides.
Place chops on a plate and cover with plastic wrap. Refrigerate for at least 8 hours.
Remove rubbed chops from the refrigerator and allow to come to room temperature, about 20 minutes.
While chops are getting to room temperature, clean the grate of an outdoor gas grill and preheat to medium heat.
When the grill is ready, lightly spray chops with avocado oil spray.
Lightly oil the grill grates, place chops on the grill, and cook for about 3 minutes. Rotate chops 90 degrees to create a criss-cross grill pattern and continue grilling for 3 minutes. Turn chops and grill until pork chops are no longer pink inside, about 4 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Remove to a serving platter and allow to rest under a foil tent, for about 5 minutes. Serve warm.

Nutrition Facts : Calories 226.7 calories, Carbohydrate 1.5 g, Cholesterol 94.9 mg, Fat 10.1 g, Fiber 0.5 g, Protein 30.9 g, SaturatedFat 3.5 g, Sodium 548.9 mg

Tips:

For the best flavor, choose thick-cut pork chops that are at least 1-inch thick.
Make sure your grill is hot before cooking the pork chops. This will help to create a nice sear and prevent the chops from sticking to the grill.
Don't overcrowd the grill. If you're cooking multiple pork chops, make sure there's enough space between them so that they can cook evenly.
Use a meat thermometer to ensure that the pork chops are cooked to your desired doneness. The internal temperature of the chops should reach 145 degrees Fahrenheit for medium-rare, 155 degrees Fahrenheit for medium, and 165 degrees Fahrenheit for well-done.
Let the pork chops rest for a few minutes before serving. This will allow the juices to redistribute throughout the chops, making them more tender and flavorful.

Conclusion:

Dry-rub grilled pork chops are a delicious and easy-to-make meal that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your family and friends. Serve the pork chops with your favorite sides, such as cannellini greens, roasted potatoes, or a simple salad.