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Prep 5min
Total47min
Servings8
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Ingredients
1
tablespoon chili powder
1
tablespoon vegetable oil
1
teaspoon ground cumin
1/4
teaspoon salt
1/4
teaspoon ground red pepper (cayenne)
1
large garlic clove, finely chopped
8
pork loin or rib chops, 1/2 inch thick (2 1/2 pounds)
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Steps
1
Mix all ingredients except pork.
2
Spread chili powder mixture evenly on both sides of pork. Cover and refrigerate at least 30 minutes but no longer then 24 hours.
3
Heat coals or gas grill for direct heat. Cover and grill pork 4 to 6 inches from medium heat 10 to 12 minutes, turning frequently, until meat thermometer inserted in center reads 145°F. Remove from grill; cover loosely with foil and let stand at least 3 minutes before serving.
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Cumin, or comino, has a long culinary history dating back to the Old Testament. Its aromatic, nutty flavor, whether ground or in the form of a seed, is a common ingredient in southwestern, Middle Eastern, Asian and Mediterranean cuisine.
Place these Southwest pork chops on a serving platter and garnish with fresh cilantro sprigs and small clusters of red and green chilies.
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Nutrition Facts
Serving Size:1 Serving
Calories
185
Calories from Fat
90
Total Fat
10 g
Saturated Fat
3 g
Cholesterol
65 mg
Sodium
270 mg
Potassium
310 mg
Total Carbohydrate
1 g
Dietary Fiber
0g
Protein
23 g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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