Chili-Rubbed Pork Chops

Tested Till Perfect

Livened up with a touch of spice, simple chops are tasty and succulent. Serve with the Grilled Coleslaw, which you can start by grilling the cabbage first to toss with the warm dressing while the chops sizzle.

Servings: 4

Ingredients:

Nutritional Info
Per serving: about -
cal 227
pro 23 g
total fat 13 g
sat. fat 4 g
carb 4 g
fibre trace
chol 56 mg
sodium 626 mg
% RDI: -
calcium 3%
iron 12%
vit A 5%
vit C 2%
folate 2%
    4 pork rib chops
    1 tbsp (15 mL) packed brown sugar
    2 tsp (10 mL) ground cumin
    2 tsp (10 mL) chili powder
    1 tsp (5 mL) salt
    1 tbsp (15 mL) vegetable oil

Preparation:

Trim fat from chops; slash edges at 1-inch (2.5 cm) intervals to prevent curling.

In small bowl, combine sugar, cumin, chili powder and sa< stir in oil. Rub all over chops. (Make-ahead: Cover and refrigerate for up 24 hours.)

Place chops on greased grill over medium-high heat; close lid and grill, turning once, until just a hint of pink remains inside, about 8 minutes.

Source

Canadian Living Magazine: August 2005





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