Bummer. Two just “OK” meals in a row!! This is another Weight Watchers recipe that I found but just wasn’t thrilled with. Even Alex wasn’t such a fan of this one, though. Maybe I should just stay away from Weight Watchers recipes (especially since I’m not even on WW)! Alex and I both agree that these would have been better without the cinnamon. The cinnamon was just….well, weird. ‘Nuff said.
Chili-Rubbed Pork Chops
POINTS® Value: 5
Preparation Time: 10 min
Cooking Time: 7 min
Level of Difficulty: Moderate
Spice rubs are the secret of good barbecue. Although you can use fresh herbs, dried ones make better rubs as they don’t burn as quickly over high heat and can sit overnight without wilting.
* 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 lean pork loin, boneless center-cut chops, four 5 oz pieces
* 1 sprays 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 (I used my George Foreman) with cooking spray; heat grill or set pan over medium heat. (Note: Never spray cooking spray directly into a heat source, whether a grill or a stove.)
* 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.