Prep 1 hr 4 mins
Cook 40 mins
Found this in a cookbook at the library. Sounded good! UPDATE: I've now made this and it IS good. I used garlic powder instead of the clove and it worked fine.
- 6 pork chops (4 to 6 ounces each)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1⁄4 teaspoon salt
- 1 garlic clove, finely chopped
- Mix rub ingredients.
- Rub generously on pork.
- Refrigerate 1 hour.
- Preheat oven to 350°F.
- Bake for 40 minutes or until done.
Everyone enjoyed the pork loin I put this rub on. Well, not my husband, but anything beyond black pepper is to hot for him. I think I'll use garlic powder next time I make this. This recipe will be added to my Encore Cookbook. Thanks for sharing this great recipe. Made for Australian/New Zealand cooking...Make My Recipe Tag Game... Special Edition 16 Reunion
I made this dish using a 1" thick pork chop. I made the rub as written with the addition of a teaspoon of Splenda brown sugar. I inserted a meat thermometer into the pork chop and baked it in my NuWave oven until the alarm went off on the thermometer. The pork chop was super tasty, tender and juicy. I can't wait to make this again. Made for Spring 2012 PAC.
You can't get much easier or much tastier than this. It has some heat but it's a delicious heat that keeps calling you back for more. The chops came out moist and perfectly cooked. I served them with corn muffins, peas and mushrooms. Yum!