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 total)
Nonstick cooking spray
1 teaspoon paprika (for a slightly smoky flavor, use smoked sweet paprika instead of plain paprika)
½ teaspoon ground coriander
¼ teaspoon salt
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
- 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.
- Lightly coat cold grill rack with nonstick spray. Preheat gas grill to medium-high for direct grilling.
- 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