- See more at: http://blogtimenow.com/blogging/automatically-redirect-blogger-blog-another-blog-website/#sthash.FAKOYWxZ.dpuf Simply Rice and Beans: Blackened Grilled Pork Chops

Friday, September 20, 2013

Blackened Grilled Pork Chops

I couldn't make up my mind on what I wanted to cook today.  Chicken seems the obvious choice...but I wanted to make something that had a little spice to it..not too much.  I'm not a fan of extremely spicy foods, but a little kick, I'm okay with.

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

1 comment: