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Chili-Rubbed Pork Chops Recipe

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This recipe for Chili-Rubbed Pork Chops, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anneta Sudlow - Cooper Tire & Rubber Company
Added: Monday, July 21, 2008


2 tsp chili powder
1 1/2 tsp packed light brown sugar
1 tsp ground cumin
1/2 tsp ground cinnamon
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
20 oz lean pork loin, boneless center-cut chops, four 5 oz pieces
1 sprays cooking spray

In a small bowl, combine chili powder, brown sugar, cumin, cinnamon, salt and pepper.

Butterfly pork chops by laying them flat on a cutting board and slicing in half horizontally, stopping a 1/2-inch from edge to keep halves attached. Pry chops open, then flatten them on your work surface. Rub spice mixture on both sides of chops. Place chops on a plate, cover, and refrigerate at least 1 hour or up to 24 hours.

Coat grill rack or a large grill pan with cooking spray; heat grill or set pan over medium heat. (Note: Never spray cooking spray directly into a heat source, whether a grill or a stove.)

Grill chops for 3 minutes, then turn and continue cooking until grill marks appear and chops are firm, about 4 minutes more. (An instant-read meat thermometer inserted into thickest part of a chop should register 160F.) Transfer to a serving plate or cutting board; let stand 5 minutes before serving. Yields 1 chop per serving.




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