Chili-Rubbed Pork Chops
- 2 tsp chili powder
- 1 1/2 tsp packed light brown sugar
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp table salt
- 1/4 tsp black pepper, freshly ground
- 20 oz uncooked lean only pork loin, boneless center-cut chops, four 5 oz pieces
- 1 spray(s) cooking spray
- 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.
- Coat grill rack or a large grill pan with cooking spray; heat grill or set pan over medium heat.
- Grill chops for 3 minutes, then turn and continue cooking until grill marks appear and chops are firm, about 4 minutes more. (An instant-read meat thermometer inserted into thickest part of a chop should register 160°F.) Transfer to a serving plate or cutting board; let stand 5 minutes before serving. Yields 1 chop per serving.
Never spray cooking spray directly into a heat source, whether a grill or a stove.