Ww Spice Rubbed Pork Chops Recipes

SPICE-RUBBED GRILL PORK CHOPS

Steps:

• Heat a grill to medium-high heat and brush the grill grates with olive oil.
• Whisk together 1 1/2 teaspoons salt, 1 teaspoon pepper, cumin and allspice in a small bowl. Sprinkle the pork chops with the rub. Grill the pork chops on each side 6 to 7 minutes, for a total of 12 to 14 minutes. Remove the chops to a plate and tent with foil.
• In a small saucepan, melt the butter. Once the butter starts to foam, add the shallot and saute until tender. Add the flour and stir until pasty. Stir in the pomegranate juice, beef stock, red wine vinegar and raspberry preserves. Bring to a simmer while stirring. The sauce will thicken when it begins to simmer. Taste and then season with salt and pepper.
• Serve the pork chops over the rice with sauce ladled over top. Garnish with fresh pomegranate seeds.

SPICE-RUBBED PORK CHOPS WITH SORGHUM BBQ SAUCE

Steps:

• Combine the ketchup, sorghum, vinegar, mustard, ancho powder, habanero and some salt and pepper in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until slightly thickened, about 10 minutes. Set aside about 1/2 cup for serving; keep warm.
• Prepare a grill for medium-high indirect heat. Brush the top of the pork chops lightly with canola oil, and rub the oiled side with the spice rub. Let stand at room temperature for 30 minutes.
• Place the chops rub-side down over direct heat on the grill and cook until charred, about 4 minutes. Brush the tops with canola oil, flip, and cook for 1 minute, just to brown the bottom a bit. Brush the tops generously with barbecue sauce; shift them over to indirect heat and cook, covered, until a meat thermometer registers an internal temperature of 150 degrees F, about 5 minutes. Remove the chops from the grill, brush them with more of the sauce and let rest, loosely tented, for 10 minutes. Serve with the reserved BBQ sauce.
• In a bowl, whisk together the ancho, coriander, mustard, paprika, pepper, salt, chile de arbol, cumin and oregano until blended. Store in a cool, dark place, tightly covered, for up to 6 months.
• Yield: about 1 1/2 cups

SPICE-RUBBED GRILLED PORK CHOPS

Steps:

• At least 1 and up to 8 hours before you plan to grill the pork chops, prepare the dry rub, combining the ingredients in a small bowl. Coat the chops with the spice mixture, place them in a large plastic bag, seal, and refrigerate.
• Fire up the grill, bringing the heat to medium (4 to 5 seconds with the hand test).
• Remove the chops from the refrigerator and let them sit covered at room temperature for about 20 minutes.
• Spray the chops with oil and transfer them to the grill. Grill for 18 to 20 minutes total. Turn onto each side twice, rotating the chops a half turn each time to get criss-cross grill marks. The chops are done when just a hint of pink remains at the center. Serve hot.

PORK RUB RUBBED AND BAKED PORK CHOPS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Mix paprika, sugar, salt, pepper, garlic powder, onion powder, and cayenne pepper together in a wide, shallow bowl. Dredge pork chops in the spice mixture to coat and arrange on a baking sheet.
• Bake chops in preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

WW SPICE-RUBBED PORK CHOPS

Steps:

• Preheat broiler and coat broiler pan with cooking spray.
• In a small bowl, combine chili powder, sugar, cumin, and garlic powder. Add Worcestershire sauce and stir until paste forms.
• Rub paste onto both sides of each pork chop, place on prepared pan and boil about 4 minutes on each side until inside is no longer pink.
• Serve with string beans drizzled with fresh lemon juice.

SPICE-RUBBED PORK CHOPS WITH CHICKPEA SIMMER

Steps:

• CHICKPEA SIMMER.
• In a large skillet, heat oil over med.
• heat; fry onion, garlic, salt, pepper and hot pepper flakes until softened, 3 minute Add chickpeas and tomatoes; bring to boil.
• Reduce heat; simmer 20 minute Stir in spinach.
• Meanwhile, combine parsley, cumin, coriander, salt, pepper and garlic; rub over chops.
• In a nonstick skillet heat oil over med-high heat; fry chops, about 10 minute Serve with chickpes mixture.

SPICE-RUBBED PORK CHOPS

Steps:

• Heat a large cast-iron skillet over high heat. Rub pork chops on both sides with spice rub. When skillet is hot, add oil, swirling to coat bottom of pan. Add pork chops, and cook until golden brown and just cooked through, 3 to 5 minutes per side, depending on the thickness of the pork chops.