Southwest Summer Pork Chops Recipe

Southwest Summer Pork Chops Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

Feeling fit is a family priority for Sandy Shortt and her gang. "We always try to eat healthy and keep active," notes the Cedarville, Ohio reader. Southwest Summer Pork Chops get their zesty appeal from a simple combination of herbs and seasonings. "We love the seasoning blend on pork, but you can also use it on chicken," recommends Sandy. "It gives foods a terrific taste without added salt."

This recipe is:

Healthy

Quick

Diabetic Friendly

[X]

Rate Southwest Summer Pork Chops Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Southwest Summer Pork Chops Recipe

Prep: 15 min. + marinating Grill: 10 min.

Yield: 6 Servings

15 10 25

Ingredients

4 teaspoons dried minced onion
2 teaspoons ground cumin
1 teaspoon cornstarch
1 teaspoon chili powder
1 teaspoon dried minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
6 bone-in pork loin chops (about 3/4 inch thick and 7 ounces each)
1/4 cup KC Masterpiece®

[x]

Bold BBQ Sauce

KC Masterpiece Original BBQ Sauce is great with all types of meat and in favorite sides like beans, casseroles and more.

See More Recipes >
2 tablespoons lemon juice

Directions

In a small bowl, combine the first eight ingredients; rub over pork chops. In a large resealable plastic bag, combine barbecue sauce and lemon juice; add pork chops; Seal bag and turn to coat; refrigerate for 1-2 hours.
Discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chops, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving. Yield: 6 servings.

Nutritional Analysis: 1 pork chop equals 234 calories, 8 g fat (3 g saturated fat), 81 mg cholesterol, 202 mg sodium, 8 g carbohydrate, 1 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.

Originally published as Southwest Summer Pork Chops in Light & Tasty August/September 2004, p12