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Brined and Grilled Ribeye Pork Chop with Spanish Paprika Rub (8/1/2014)

Brined and Grilled Ribeye Pork Chop with Spanish Paprika Rub
6 1"-thick Ribeye Pork Chops
2 quarts Water
¼ cup table salt
2 tablespoons brown sugar

Spice Rub:
1 tablespoon Paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Montreal Steak Seasoning
½ teaspoon cumin
½ teaspoon black pepper

In a large dish or container, stir the bring ingredients until the salt and sugar dissolve, then add pork chops. Cover and refrigerate 2-4 hours.

Heat grill to high heat for indirectional cooking (meaning, one side of the grill should be real hot, the other, no side, no heat underneath).

While grill is preheating, stir the spice rub ingredients together in a small bowl until well mixed. Remoe the chops from the brine and pat dry with paper towels. Sprinkle with rub on both sides.

Place chops on hot side of grill, and grill for 2 minutes per side. Move chops to cool side of the grill. The pork chops will be done when a meat thermometer inserted in thickest part of chop reaches 145-degrees F. Remove from grill and let rest 4-5 minutes. Serve.


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