CHILI RUBBED PORK CHOPS

By dpettengill

5 WW POINTS

Ingredients

• 2 TSP CHILI POWDER
• 1 1/2 TSP PAKED LIGHT BROWN SUGAR
• 1 TSP GROUND CUMIN
• 1/2 TSP GROUND CINNAMON
• 1/4 TSP TABLE SALT
• 1/4 TSP BLACK PEPPER
• 20 OZ LEAN PORK LOIN, BONELESS CENTER CUT CHOPS 4 5 OZ PIECES
• COOKING SPRAY

Details

Servings 4

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 HORIZANTALLY, STOPPING A 1/2 INCH FROM EDGE TO KEEP HALVES ATTACHED. PRY CHOPS OPEN, THEN FLATTEN THEM ON YOUR WORK SURFFACE. RUB SPICE MIXTURE ON BOTH SIDES OF CHOPS. PLACE CHOPS ON A PLATE, COVER, AND REFIDGERATE AT LEAST 1 HOUR OR UP TO 24 HOURS.
COAT GRLL RACK OR LARGE GRILL PAN WITH COOKING SPRAY; HEAT GRILL OR SET PAN OVER MEDIUM HEAT.
GRILL CHOPS FOR 3 MINUTES,THEN TURN OVER AND CONTINUE COOKING UNTIL GRILL MARKS APPEAR AND CHOPS ARE FIRM, ABOUT 4 MINUTES MORE, OR UNTIL TEMERATURE READS 160. TRANSFER TP A SERVING PLATE OR CUTTING BOARD; LET STAND 5 MINUTES BEFORE SERVING.