Ww Chili Rubbed Pork Chops Food

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.

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.

CHILI-RUBBED PORK CHOPS WITH GRILLED PINEAPPLE SALSA

Steps:

• In a shallow bowl, combine chili powder, brown sugar, garlic powder, onion powder, and salt. Sprinkle both sides of pork with spice mixture.
• Prepare a grill to medium-high heat and lightly oil the grate. Grill pork until internal temperature reaches 160 degrees F, 4 to 5 minutes per side. Grill pineapple (if using fresh) and jalapeno until lightly charred, 2 to 3 minutes per side. Remove chops from grill and let rest 5 minutes.
• Meanwhile, dice pineapple and finely dice jalapeno. In a medium bowl, combine pineapple, jalapeno, and lime juice. Season to taste with salt.
• Bell peppers or zucchini, cooked on the grill with the rest of the meal, would be an easy and flavorful side dish. Grill-warmed tortillas would be nice, too. You can also make the recipe using bone-in center rib chops or boneless chops. You can make the salsa with grilled peaches, nectarines or mangoes. If you like, add chopped onion or cilantro to the salsa. Likewise, feel free to play with the rub ingredients to make the mixture your own.

CHILI RUBBED BBQ PORK CHOPS

Steps:

• Warm Mango Salsa, recipe follows
• Preheat broiler.
• Rinse chops with cold water and pat dry. Place on foil-lined baking sheet and season with garlic salt and pepper. Rub with chili seasoning. Broil 4 minutes per side. Brush with BBQ sauce and broil 1 minute, turn, brush with more BBQ sauce and broil an additional 1 minute. Serve hot.
• Combine mangos and tomatoes in pan over heat. Squeeze in lime juice. Add salt and pepper to taste. Break up the mangos with a spoon so they are consistent in size with the tomatoes. Heat over medium-low heat for about 5 minutes or until heated through, stirring occasionally.
• Once heated through stir in chopped cilantro and serve with pork chops.

WW SPICY CHILI CUMIN BROILED PORK CHOPS

Steps:

• Make a paste with the ingredients, rub both sides of chops and place on sprayed broiler pan. Broil about 4 minute on each side. If chops are thicker, you'll need to broil another few minutes.

CHILI DUSTED PORK CHOPS

Steps:

• Preheat the oven to 400°F
• In a small bowl, mix the chili powder with the cumin, salt and pepper. Rub the spice mixture all over the pork chops.
• In a large ovenproof skillet, heat the olive oil until shimmering. Add the pork chops and cook over high heat until browned, about 1 minute per side.
• Add the garlic, lime zest, lime juice and cilantro to the skillet and roast the chops in the center of the oven for 10 minutes, or until rosy throughout.
• Transfer to plates and serve.

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