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Southwest Summer Pork Chops

 Southwest Summer Pork Chops
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
6 ServingsPrep: 15 min. + marinating Grill: 10 min.


  • 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.

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Southwest Summer Pork Chops (continued)

Nutritional Facts: 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.