Prep 15 mins
Cook 10 mins
Smooth this sweet-hot rub into the scored surface of the chops. Serve with rice. from Cooking light Oct 2003
- 4 (453.59 g) boneless center cut pork chops (about 1/2 inch thick)
- cooking spray
- sliced green onion (optional)
- 29.58 ml brown sugar
- 9.85 ml paprika
- 9.85 ml ground coriander
- 3.69 ml salt
- 2.46 ml crushed red pepper flakes
- 14.79 ml minced ginger
- 9.85 ml minced garlic
- Lightly score a diamond pattern on both sides of pork. Combine the ingredients for the rub and rub evenly over pork. Let rest at least 5 minutes.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 4 minutes on each side or until done.
- Garnish with sliced green onions, if desired.
Definitely delicious! Moist tender, easy prep. Caramelized nicely. And appreciate that I always have these ingredients on hand. Thank you for sharing.
Wow, Susie D, were these simple little pork chops great. We loved them prepared this way. So tender and moist and full of flavor. The dh was so thrilled, he was licking his lips from the moment he came in the door and smelled them cooking. Made them exactly as written and wouldn't change a thing. I used boneless, pork loin chops they worked great in this dish. The spice was perfection, we really enjoyed the way the rub caramelized on the pork chops. Thank you so much for sharing a recipe that we will be enjoying again and again. Made for Best of 2013 it will be going into my cookbook for best of 2014. Kudos to you my friend.
Fabulous dish, Susie D! The pork chops cooked so nicely, and what a wonderful Asian flair. Yum! The only thing I did differently was to put them in the oven (instead of skillet) to let them roast alongside the potatoes I made as a side dish. I was so glad to see I didn't need to marinate the chops for several hours, too. So I will keep this recipe handy for those evenings when we want something exotic but don't have hours to wait for marinating time. Made for ZWT #9 (SE Asia).