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Thursday, May 13, 2010

Southwest Summer Pork Chops

This recipe is courtesy of Tried and True Cooking with Heidi, thanks Heidi! I almost always bread pork chops because it keeps them so tender and moist, but I found this recipe while browsing the blog world the other day and they looked so good. These had great flavor and everyone in the family enjoyed them. I bought thin cut pork chops so they cooked really quickly on the bbq- great summer time meal so you don't have to heat up the house! Give them a try and let me know what you think-

4 tsp dried minced onion
2 tsp ground cumin
1 tsp cornstarch
1 tsp chili powder
1 tsp dried minced garlic
1/2 tsp dried oregano
1/2 tsp paprika
1/4 tsp cayenne pepper
6 bone-in pork loin chops (I used boneless)
1/4 cup barbecue sauce (I used KC Masterpiece)
2 TBSP 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 the pork chops; Seal bag and turn to coat; refrigerate for 1-2 hours. Discard marinade. If grilling the pork chops, coat grill rack with cooking spray before starting the grill. Grill chops, covered, over medium heat or broil 6 in. from the heat for 6-8 minutes on each side or until a meat thermometer reads 160°