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Nutrition Facts
Serving Size 1 (94g) Recipe makes 4 servings
Calories 287
Calories from Fat 181		(62%)
Amount Per Serving		%DV
	Total Fat 20.1g	31%
	Saturated Fat 7.5g	37%
	Monounsaturated Fat 8.7g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 68mg		22%
Sodium 60mg		2%
Potassium 326mg		9%
Total Carbohydrate 7.4g		2%
	Dietary Fiber 0.2g	0%
	Sugars 6.7g
Protein 18.2g		36%
detailed view... how is this calculated?

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Cumin-Rubbed Grilled Pork Chops

Recipe #84076 | 15 min | 5 min prep | add private note

⁽²⁹⁾ RATE IT NOW Print Recipe

By: Hey Jude
Feb 15, 2004

Easy, yummy pork chops. I get these marinating in the fridge in the morning and they're all set to throw on the grill when I get home from work. Prep and cook time does not include marinating time (from 10 minutes to 6 hours)

SERVES 4 (change servings and units)

Ingredients

2 tablespoons packed brown sugar
5 teaspoons cider vinegar
2 teaspoons ground cumin
1/2 teaspoon ground red pepper
4 butterflied center-cut pork loin chops

Directions

1
Prepare grill or heat broiler.
2
Combine sugar, vinegar, cumin and red pepper in a small bowl; mix well.
3
Put pork chops in a large plastic food storage bag and pour cumin mixture over; turn meat to coat; seal bag and marinate in the fridge for at least 10 minutes, or as long as 6 hours.
4
Remove meat from marinade; grill or broil, turning once, until cooked through, 8-10 minutes.
5
Move to a cooler part of the grill if the sugar in the rub starts to burn.

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Featured Reviews for This Recipe

From: kel-Cie T

On Mar 10, 2009

I thought these were great and woukd have given them 5 stars, my husband thought they were good, but only 4 stars worth, I just used regular vinager as I didn't have any cider vinager. I pan fried them on high heat to sear them.

0 people found this review helpful

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From: Cluich

On Apr 3, 2008

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

0 people found this review helpful

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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.

8 people found this review helpful

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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.

4 people found this review helpful

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