Quick, Easy -N- Fast Southwest-Style Pork Chops With Ancho Chili Powder Recipe
3 T. ancho chili powder or any other chili powder
1 T. crushed toasted cumin seeds (see note)
1 t. crushed toasted coriander seeds (see note)
1 t. dry mustard
salt and freshly ground black pepper to taste
4 loin pork chops, about 1 1/2 inches thick
Vegetable oil cooking spray
Combine the chili powder, cumin seeds, coriander seeds and dry mustard in a small bowl. Season with salt and pepper, stirring well.
Rub the mixture into the meatiest parts of the pork chops and put the chops in a glass or ceramic dish. Cover and set aside at room temperature for about 30 minutes, or refrigerate for as long as 8 hours.
Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot.
Grill the chops for 8 to 10 minutes on each side, or until a meat thermometer inserted in the center of the meatiest sections registers 150 - 155°F. Let the chops rest for a few minutes before serving.
Note: To toast the seeds, spread them in a small dry skillet and cook over medium-high heat for about 60 seconds or until fragrant. Crush the seeds with a skillet. Measure after crushing.
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