29 Reviews of Cumin-Rubbed Grilled Pork Chops

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: shimmerchk

On May 18, 2004

This is one of those recipes that looks so simple that you wonder how fabulous it can be....well I can tell you that it is super delicious! The marinade gives just the right amount of flavor without overpowering the flavor of the meat. It leaves the pork chop very juicy and tender as well. I used the pork chops I had on hand, which were about 1 inch thick and added a tsp of ancho chile powder. I marinated the pork chops for a little over 5 hours and servied it with mango salsa. It was beautiful, and I must say that the pork chops did not need the mango salsa AT ALL. They were very tasty just on their own. Thanks, we will be making this again for sure!

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.

From: ellie_

On May 6, 2004

Delicious and easy! I didn't have any brown sugar so used white! I marinated them for about 4 hours and grilled them for a bit longer thant the recipe states since I used very thick chops. Absolutely delicious! Thanks for sharing this keeper! We will be grilling these a lot this summer!

From: Kelly M.

On May 25, 2004

Another high five here! These were wonderful. So few ingredients with such great flavor. I followed directions exactly and I only marinated for about 20 minutes and they were excellent, and I did use bone-in chops which I had on hand, so the cooking time needed to be adjusted a bit. I will make these again, planning ahead next time to try marinating even longer. The more I ate the more I wanted, wish I would have made myself two!

From: SmilinJenE

On Jun 27, 2004

This marinade made the chops nice and juicy after grilling. I expected a more flavorful chop with all of the rave, but perhaps my hopes were too high. I'm not a big pork fan. Four stars for a juicy chop and a good flavor. Thanks for sharing!

From: Vicki in AZ

On May 20, 2004

Very easy, very nice flavor... and moist. We enjoyed these immensely and will definitely make often.

From: Desert Rat

On Aug 1, 2004

Yummy,very tender and juicy. I didn't change a thing. Family loved them and we will have them again. Very good recipe. Thanks

From: Kim D.

On May 10, 2004

These were so easy to prepare and had a wonderful flavor. I followed the directions and didn't make any changes, and wouldn't. I used thick butterfly cut chops and marinated for about 4 hours. This was my first time grilling pork chops and I was afraid they might turn out dry, but not at all! They were very tender! Thanks Hey Jude!

From: Kay Demonbren

On Feb 15, 2006

This was so great! I used some large pork steaks and doubled the amount of the marinade. I heaped the teaspoons of cumin (cumin is one of my favorite spices). I allowed the meat to marinate for about 36 hours. These broiled up beautifully! The color was gorgeous, and the flavor? The flavor hits you in waves of sweet and slightly spicy. We thoroughly enjoyed these. Thanks!