Chili-rubbed pork chops
Packed light brown sugar
¼ tsp, freshly ground
Uncooked lean trimmed pork loin
20 oz, boneless center-cut chops, four 5 oz pieces
- 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 horizontally, stopping a 1/2-inch from edge to keep halves attached. Pry chops open, then flatten them on your work surface. Rub spice mixture on both sides of chops. Place chops on a plate, cover and refrigerate at least 1 hour or up to 24 hours.
- Spray a cast iron pan, grill rack, or a large grill pan with nonstick spray; heat grill or set pan over medium heat.
- Cook chops for 3 minutes, then turn and continue cooking until chops are firm, about 4 minutes more. (An instant-read meat thermometer inserted into thickest part of a chop should register 160°F.) Garnish with thyme. Transfer to a serving plate or cutting board; let stand 5 minutes before serving. Yields 1 chop per serving.