4 ts Dried minced onion
6 ts Ground cumin
2 ts Cornstarch
3 ts Chili powder
3 ts Dried minced garlic
1 ts Dried oregano
1 ts Paprika
1/2 ts Cayenne pepper
2 ea Bone in pork loin chops
(about 3/4 inch thick)
1/4 c Barbeque sauce
2 tb Lime juice
In a small bowl, combine the first eight ingredients, rub over pork
chops.
Place pork chops in a large resealable plastic bag or glass baking
dish . In another small bowl, combine barbecue sauce and lemon juice.
Spoon over both sides of the pork chops, gently rub bag to
distribute sauce. If using glass pan cover with plastic wrap.
Refrigerate 1 - 2 hours.
I prefer using glass baking dish.
If grilling, coat grill rack with nonstick cooking spray before
starting the grill. Preheat grill, place chops on grill then turn off
middle burner - close lid and cook with indirect heat a medium
heat for 20 minutes.
OR broil 6 inch from the heat for 6 - 8 minutes on each side OR until
meat thermometer reads 160 degrees.
Southwest "kick" flavor to meat. Will do again.
Serving: 234 calories, 8 g fat (3 g saturated fat) 81 mg
cholesterol, 202 mg sodium, 8 g carbohydrate 1 g fiber. Diabetic
Exchange 4 lean meat and 1/2 starch. Weight Watchers approx 5 points.
From Sandy Shortt; Light/Tasty Magazine Aug/Sept 2004
