Though Labor Day is now behind us, summer grilling season is far from over. (After all, summer does officially run until September 21, and we're year-round grillers anyway...so the end of summer doesn't mean we shut down the barbeque...) This recipe for grilled pork chops builds off of our tried and true grilling flavors combo: salt, pepper and garlic powder. We keep it super simple by adding only brown sugar to the mix, rubbing the pork down on both sides, and grilling until done. The sugar carmelizes just a bit, and the finished pork has a great blend of salty and sweet. We finished off our plates with steamed fresh local corn and salad (not pictured), but the possibilities are near endless.
For the actual brown sugar rub, we used about 1/2 tablespoon of brown sugar, 1/4 teaspoon garlic powder, and a sprinkling of salt and pepper per pork chop. Note that this is just a baseline. If you like a sweeter pork chop, use more brown sugar. The ratios are easily adjusted according to your preference.