Chili-Rubbed Pork Chops
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
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »