For the chops:
- 3 T. sweet paprika
- 1 T. freshly ground black pepper
- 1 T. coarse salt
- 3/4 tsp. sugar
- 3/4 tsp. chili powder
- 3/4 tsp. garlic powder
- 3/4 tsp. onion powder
- 1/4 tsp. ground cayenne
- Six to eight 10- to 11-ounce bone-in pork rib chops, 3/4 to 1 inch thick
- Cooking spray
For the relish:
- 12 ripe cherry tomatoes
- 2 fresh white onions or 1/2 c. sweet onion, minced
- 1 medium green chile pepper, as hot as you like
- 1/2 c. chopped cilantro
- 1/2 c. chopped mint
- Juice of 1 lime
An hour before you plan to cook the pork chops, prepare the dry rub by combining the first 8 ingredients (paprika through cayenne) in a small bowl. Coat the chops with the spice mixture and place them in a large plastic bag, seal it, and refrigerate.
Remove the chops from the refrigerator and let them sit covered at room temperature for about 20 minutes.
Meanwhile, prepare the relish by chopping all of the ingredients and blending them with the lime juice. Set aside.
Heat a cast iron skillet over medium heat. Spray the chops with oil and transfer them to the pan. Cook the chops for 18 to 20 minutes total. Turn the chops once while cooking. The chops are done when just a hint of pink remains at the center. Serve hot with the relish.
- Preparation Time: About 1 hour
- Yields: 6-8 servings