Recipe by CookinLovin
"These thick pork chops have a smoky flavor, are very moist and tender, and the rub is easy to make. A family favorite, always requested at BBQs. I like to serve these chops with loaded baked potatoes and a garden salad."
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seasoned salt (such as LAWRY'S®)
ground black pepper
liquid smoke flavoring
bone-in pork chops (1/2 to 3/4 inch thick)
I am not one for putting a lot of stuff on my meat, but because of the Worcestershire and the liquid smoke this intrigued me. This preparation rocks pork! It adds a great, smoky flavor and the other spices blend well to enhance the flavor of the pork without overpowering it. One suggestion: I mixed the Worcestershire and the liquid smoke, rubbed it on the pork and then mixed the dry ingredients and used them as a rub. In my opinion, to have mixed the wet and dry ingredients would have led to a pasty mess, which would have been difficult to spread evenly on the meat. This is definitely in my file of "do agains."
The flavor of these is really good. We made into a marinade because the rub was a gritty gloppy texture after we added the liquid. Also, 12 min per side was way too long and the became too dry and tough. Will try again and adjust the cooking time
I followed this recipe exactly. I did not separate the liquid and dry ingredients like others suggested. I mixed it all and it was perfect to rub onto the pork chops. When rubbed onto the chops i was worried that this mixture wouldnt stay but much to my surprise it was absorbed and none of it fell off. THis was my first time using liquid smoke, it adds an awesome flavor and my entire family gobbled this up. I doubled the batch for my husband and myself and our 5 kids and everyone just loved it! Awesome recipe, I have printed this recipe and added it to my book and WILL be making this regularly for my family! THANK YOU!!
Very good tonight for dinner. Couldn't find the paprika, so substituted cumin. We are in a fire ban, so I baked these in a 350 oven for 55-60 min, turning once. Loved the flavor; thought it would be overwhelming but they weren't. Recipe made a pasted that was just enough for 4 chops, and it was easy and fun to make.
Delicious, without a lot of time or effort! These chops definitely have a wonderful "smoky" flavor and the rub definitely compliments the Worcestershire and liquid smoke combination. I used the "wet" ingredients on the pork first, then rubbed the dry ingredients on which worked out very well. This is a great recipe especially when you don't have time to marinate but still want a great deal of flavor!
Easy to make with pantry staples and most importantly, easy to scale down for 2 people without waste! These turned out delicious. Will definitely make these again.
These were easy and unbelievably flavorful. They also have no oil. I used a little less liquid smoke and added some soy sauce. I am Portuguese and the flavor reminded me of Portuguese chorizo.
Wow! Thanks for the great reviews everyone. I'm so glad most of you enjoy this recipe. I created it about 20 yrs ago after a lot of trail and error. My family and friends think it's the best rub for pork chops and I'm so happy to see that many of you agree! Thanks again!
Edit: For those who are having trouble with the mixture staying on the meat, you are supposed to massage the mixture into the meat with your hands to ensure that it adheres well. Do not just sprinkle it on the meat like you do with some seasonings. It's basically a rub that has liquid in it. It is more like a thin paste rather than a marinade or a dry rub.
Edit April 2014: I see some reviews saying this rub is too wet and does not work as a rub. Guys! Follow the directions! Rinse your chops and pat them dry as stated. Mix the ingredients as listed. Do NOT change the recipe then say it doesn't work. If you follow the instructions, you will find a very good rub for pork chops, chicken and beef steaks. Really, you will!
* Percent Daily Values are based on a 2,000 calorie diet.
Smoky Grilled Pork Chops
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 129
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