Friday, July 1, 2011

Mexicali Pork Chops

Mexicali Pork Chops

Dry Rub for Mexicali Pork Chops (or Chicken):
1/2 teaspoon each paprika, onion powder, garlic powder, ground cumin, ground coriander, dried oregano & granulated sugar
1/4 teaspoon ground black pepper and ancho chili powder.

Combine all herbs/spices in a small bowl or small container with a tight fitting lid.  Stir/shake well to combine.

This dry rub would be good on pork or chicken. We used lean center-cut pork chops which were about 3/4 inch thick. I sprinkled the rub on both sides of five medium sized chops and sort of rubbed it in. I stacked the chops and put them in a plastic storage container with a lid and popped it in the fridge until dinner time (they "marinated" for about an hour).  I cooked them on the George Foreman Grill for about 6 minutes. They had nice grill marks and were still moist inside.  Of course, if you don't have a fire ban, you can grill your chops in the great outdoors!

We had our pork chops with Salsa Fresca (link to recipe HERE) and left over Cilantro-Lime Basmati Rice (link to recipe HERE).

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