Ww Spicy Chili Cumin Broiled Pork Chops Recipes

CHILI-RUBBED PORK CHOPS

Steps:

• Roughly chop 1/2 onion and place in a blender with the chili powder, 1 1/2 teaspoons salt, the oregano, cumin, cloves and garlic. Puree, adding about 1/3 cup water to make a thick paste.
• Slice the remaining 1 1/2 onions into thin rings and place in a bowl with the chili puree and pork; toss to coat.
• Lightly brush a large cast-iron skillet or grill pan with vegetable oil and place over high heat until almost smoking. Place 4 pork chops in the skillet and surround with half of the onions. Cook until the pork starts to blacken on the outside and is cooked through, about 4 minutes per side. Repeat with the remaining pork chops and onions. Serve with rice, if desired.

SPICY GRILLED PORK WITH FENNEL, CUMIN AND RED ONION

Steps:

• Season pork lightly with kosher salt and put it in a bowl or resealable bag.
• Juice the lime into a blender or food processor and add cilantro, fish sauce, garlic, jalapeño and honey. Blend until the jalapeño and garlic are puréed, then add fennel, cumin, coriander seeds and pulse four or five times to bruise the spices and mix them in.
• Pour mixture over the pork, tossing to coat the pieces. Refrigerate for at least 30 minutes while you heat the grill, or up to 24 hours.
• When ready to cook, heat the grill or broiler with a rack positioned 4 inches from the heat source.
• Thread the pork onto skewers, leaving a little space between cubes. Grill over the highest heat possible, or broil on high, for 2 to 5 minutes, then flip the skewers and continue cooking until the meat is browned all over and charred in spots. It should be just cooked through: A little pink is OK, but there shouldn't be any red spots.
• Serve the pork with cilantro sprigs and onion slices on top, and lime wedges on the side for squeezing.

CHILI-SPICED PORK CHOPS

Steps:

• Preheat oven to 350°. In a shallow bowl, combine the bread crumbs, chili powder and seasoned salt. In another shallow bowl, combine the egg and milk. Dip chops in egg mixture, then coat with crumb mixture., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 20-25 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let stand 5 minutes before serving.

BONELESS PORK CHOPS WITH SPICY RUB

Steps:

• In a small bowl, combine olive oil, chili powder, paprika, garlic, salt, oregano, cumin and pepper. Rub the mixture evenly over the pork chops. Cover and refrigerate for 15 minutes.
• Heat broiler. Broil pork chops for 5-6 minutes on each side, until browned and cooked through. Or you could also bake the chops at 375 degrees for 20-25 minutes or till done. Serve immediately, with 2 wedges of lime for each chop.

WW CHILI-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 broil 4 minutes on each side until inside is no longer pink.
• Serve with string beans drizzled with fresh lemon juice.

CUMIN-BAKED PORK CHOPS

Steps:

• Preheat the oven to 450 degrees. Sprinkle the pork chops on both sides with salt, then brush each side with mustard. Rub the cumin and pepper into the mustard.
• Heat the oil in a large cast-iron skillet over high heat. Add the pork chops and brown for 2 minutes on each side. Put the skillet in the oven and bake until the chops are just cooked through, about 12 minutes. Divide among 4 plates and serve.

CORIANDER AND CUMIN RUBBED PORK CHOPS

Steps:

• Mix the salt, cumin, coriander, garlic, and 1 tablespoon olive oil to form a paste. Season the pork chops with salt and pepper, and rub with the paste.
• Heat the remaining olive oil in a skillet over medium heat, and cook the pork chops about 5 minutes on each side, to an internal temperature of 145 degrees F (63 degrees C).