Cumin-Rubbed Grilled Pork Chops

From: Cluich

On Apr 3, 2008

A very simple but tasty marinade, with just enough of a kick to give it a nice flavour.

From: mommyoffour

On Jan 8, 2008

These turned out good. Very different, but good flavor. Next time we make these I want to add some sort of salsa to this....thank you for a very unique pork recipe....Stephanie

From: Denise!

On Jun 3, 2004

Wow, what a difference a cut of meat makes! As I had suspected, the salt in the chops is necessary for this marinade to work properly. I used boneless butterfly chops and marinated for about 3 hours. I didn't change a thing and the sugar and cayenne were sweet/salty and spicy with the chops and I could cut them with a butter knife — super moist! This is so easy, I will be making this often. I served with a simple corn and tomato salad and crostini and it was a delightful, light summer meal — low in fat and still delicious. My original comments follow this review. **Original Comments** I wrestled with myself over what review to give this, so I'm just posting a comment. I made this with boneless chicken breasts last night. I honestly thought the chicken would be okay to sub, but it didn't work out well at all. The chicken was really juicy, but not very flavorful at all. Of course, this is my own fault for subbing chicken, but I did want anyone else with the same idea to know that it didn't work out for me. Maybe this is a marinade that only works well with pork? DH seems to think the salt in the chops would make a difference. I will try this again using pork and hopefully it will turn out better for me.

From: Scott Keith

On Jun 11, 2004

Very good recipe. I butterflied thick boneless loin chops. Marinated 6 and 1/2 hours. Cooked 2 at a time on the foreman grill transfering to a warm plate in the oven. Served with "Baked Beans Don't Get Any Better Than This #31482", "Potato Salad #25768", and "Mrs. Knobbes Gooey Butter Cake #17776" for desert. All these recipes are on the top 40.