Southwest Summer Pork Chops

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

These Southwest Summer Pork Chops get their zesty appeal from a simple combination of herbs and seasoning.   We love the seasoning blend on pork, but you can also use it in chicken.  It gives foods a terrific taste without added salt.  (This recipe is Diabetic Friendly!!)

              Sandy Shortt                                                      Cedarville, Ohio

Southwest Summer Pork Chops Recipe

Southwest Summer Pork Chops

4 tsp. dried minced onion

2 tsp. ground cumin

1 tsp. cornstarch

1 tsp. chill powder

1 tsp. dried minced garlic

½ tsp. dried oregano

½ tsp. paprika

¼ tsp. cayenne pepper

6 bone-in pork loin chops (about ¾ inch thick and 7 oz. each)

¼ cup barbecue sauce

2 Tbsp. lemon juice

In a small bowl, combine the first (8) eight ingredients; rub over pork chops.  In a large resealable plastic bag, combine barbecue sauce and lemon juice; add pork chops.  Seal bag and turn to coat; refrigerate for 1-2 hours.

Discard marinade.  Moisten a paper towel with cooking oil; using handled tongs, lightly coat the grill rack.  Grill chops, covered, over medium heat or boil 4 inches from the heat for 4-5 minutes on each side or until a thermometer reads 145 F.  Let stand for 5 minutes before servings.        6 serving

(Recipe for Southwest Summer Pork Chops was in tasteofhome.com)