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Ingredients
- 2 teaspoons chili powder
- 1 1/2 teaspoons light brown sugar
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 20 ounces uncooked lean pork loin, boneless center-cut chops, four 5 ounce pieces
- 1 spray cooking spray
Details
Servings 4
Preparation time 10mins
Cooking time 17mins
Preparation
Step 1
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 1 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 high heat.
Grill chops for 3 minutes, then turn and continue cooking until grill marks appear and chops are firm, about 4 minutes more. An instand-read meat thermometer inserted into thickest part of a chop should register 160°F. Transfer to a serving plate or cutting board; let stand 5 minutes before serving.
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