These 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. It gives foods a terrific taste without added salt. —Sandy Shortt, Cedarville, Ohio
- 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 barbecue sauce
- 2 tablespoons lemon juice
- 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.
Originally published as Southwest Summer Pork Chops in Light & Tasty August/September 2004, p12
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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