Livened up with a touch of spice, simple chops are tasty and succulent. Serve with the Grilled Coleslaw, which you can start by grilling the cabbage first to toss with the warm dressing while the chops sizzle.
- Portion size 4 servings
- Credits : Canadian Living Magazine: August 2005
Ingredients
Method
Trim fat from chops; slash edges at 1-inch (2.5 cm) intervals to prevent curling.
In small bowl, combine sugar, cumin, chili powder and salt ; stir in oil. Rub all over chops. (Make-ahead: Cover and refrigerate for up 24 hours.)
Place chops on greased grill over medium-high heat; close lid and grill, turning once, until just a hint of pink remains inside, about 8 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 626 mg
- Protein 23 g
- Calories 227.0
- Total fat 13 g
- Cholesterol 56 mg
- Saturated fat 4 g
- Total carbohydrate 4 g
%RDI
- Iron 12.0
- Folate 2.0
- Calcium 3.0
- Vitamin A 5.0
- Vitamin C 2.0
