4 thick-cut boneless New York (top loin) pork chops, 1 1/2-inches thick
2 T. smoked paprika
4 1/2 tsp. hot pepper sauce, such as Tabasco, plus more for serving
1 tsp. cayenne pepper or to taste
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
For Cool Cucumber-Tomato Salad:
2 C. cherry tomatoes, halved
1 cucumber, peeled and cut into 1/2-inch dice
1/4 red onion, halved and thinly sliced
1/4 C. fresh parsley, chopped
1/4 C. blue cheese salad dressing
Salt and pepper
Combine paprika, hot sauce, cayenne, salt, garlic powder and onion powder, stirring to make a paste. Divide paste into two small bowls, with about 2/3 of paste in one and 1/3 in another. Thinly spread 2/3 of the spice paste over both sides of the meat. Loosely cover with plastic wrap and set aside at room temperature for 30 minutes.
Prepare grill to medium-hot and lightly oil grate. Grill pork until the internal temperature reaches 145° (medium rare) to 160° (medium), 4 to 5 minutes per side. Transfer chops to a platter and spread remaining spice paste from second bowl on top and set aside to rest 3 minutes.
Meanwhile, make the salad: In a large bowl, combine tomatoes, cucumber, onion, parsley and salad dressing, tossing gently. Add more dressing and salt and pepper to taste. 4 servings.
Note: Make this recipe your own by using ranch dressing instead of blue cheese.