Once again, I pulled out one of my Cooking Light cookbooks and I came across this recipe. The recipe I found was actually for Blackened Chicken, but I didn't want to make chicken. So, I decided to make Blackened Grilled Pork Chops.
The pork chop is cooked perfectly...is not dry, super juicy and flavorful. Grilling just makes everything good. The bone-in helps keep the pork chops juicy. Even when I buy steaks, I always go for the bone-in ribeyes.
This is a great rub..the ingredients were simple. One of the ingredients Cumin..is one of my favorites...I actually grew up eating it with over easy eggs. It's been a while now since I had it like that..but it brings back memories.
This rub would be great on ribs, and steaks. The hot paprika and the ground red pepper gives the pork chops a little kick of spice..but not overpowering.
I made sure the pork chops were covered with the rub. A tasty, spicy and juicy pork chop is what I got. This flavorful entree calls for a simple side dish, try a green salad and some brown rice.
4 bone-in pork chops
1 tbsp garlic powder
2 tsp ground cumin
2 tsp hot paprika
2 tsp dried oregano
1 tsp kosher slat
1 tsp freshly ground black pepper
1/2 tsp ground red pepper
Combine the first 7 ingredients and rub over the pork chops on both sides. Cover and refrigerate for at least 3 hours. Preheat grill on medium heat. Place pork chops on grill rack coated with cooking spray. Grill for about 7 minutes on each side or until desired degree of doneness. Do not over cook because the chops will become tough. Enjoy
Source: Cooking Light Cookbook