To complement the rich, slightly sweet red pepper flavor of paprika, serve these chops with grilled tiny new potatoes and a salad of mixed baby greens, sweet onion and tomatoes with a sherry vinaigrette.
Prep Time: 15 minutes
Marinating Time: 1-3 hours
Grilling Time: 8-10 minutes
Standing Time: 5 minutes
Yield: 2 servings
2 boneless top loin pork
chops, cut ¾-inch thick
(about 10 to 12 ounces
Nonstick cooking spray
1 teaspoon paprika (for
a slightly smoky flavor,
use smoked sweet
paprika instead of plain
½ teaspoon ground
¼ teaspoon salt
¼ teaspoon ground cumin
¼ teaspoon ground
1. Combine rub ingredients in small bowl. Trim visible fat from pork chops, if necessary. Place each chop on a large piece of plastic wrap. Sprinkle and rub spice mixture evenly on both sides of chops. Wrap tightly in the plastic wrap; refrigerate for 1 to 3 hours.
2. Lightly coat cold grill rack with nonstick spray. Preheat gas grill to medium-high for direct grilling.
3. Grill chops, uncovered, for 8 to 10 minutes or until internal temperature of pork reaches 155° F, turning chops over halfway during grilling. Transfer chops to platter. Loosely cover with foil; let rest for 5 minutes.
|Per Serving (1 pork chop):
calories: 180; 60 calories from fat
total fat: 7 g; 2.5 g saturated fat, 0 mg trans fat
cholesterol: 70 mg; sodium: 290 mg
total carbohydrates: 1 g; fiber: 1 g; sugars: 0 g
protein: 27 g; vitamins: vitamin A (10% DV),
vitamin C (2% DV); minerals: calcium (4% DV),
iron (6% DV)
exchanges: 4 lean meat