These pork chops are easy to make and very flavorful. Round out the meal with some fresh, local corn on the cob if that fits with your diabetic food plan.
I like to use a product from McCormick® called Hot Shot!® in this recipe; it’s a blend of ground black and red peppers. You could substitute all black pepper or a combination of black pepper and cayenne instead.
A Le Creuset skillet grill pan works great for cooking these pork chops on those days when we don’t feel like firing up the grill. I preheat the grill pan, then use a silicone pastry brush to evenly distribute the olive oil across the pan’s ridges.
This recipe is a bit high in Saturated Fat – it is pork, after all. However, it’s also low in sodium and a good source of Niacin, Protein, Thiamin, and Selenium.
1/2 Tbsp chili powder
1/2 Tbsp ground cumin
1/2 Tbsp Hot Shot!® (combination of ground black and red peppers)
dash of sea salt
4 boneless pork center loin chops (about 4 oz each)
1 tsp olive oil
Mix chili powder, cumin, Hot Shot!® and salt in small bowl.
Place pork chops on a cutting board. Spread about half of the seasoning mixture on the exposed surfaces of the pork chops. Lightly pound the chops with a meat tenderizing mallet to help the seasonings stick to the surface of the meat. (Don’t pound too hard or your chops will be too thin.) Turn chops over and repeat with remaining seasoning mixture.
Preheat grill pan and add olive oil. Use a silicone pastry brush to distribute the oil evenly across the ridges of the pan. Place pork chops in the hot pan and cook about 5 minutes on the first side (don’t lift or turn). Turn over and cook an additional 4-5 minutes or until the chops are done.
Makes 4 servings
Per serving: 257 calories, 17g fat (6g sat), 68mg cholesterol, 83mg sodium, 1g carb, 1g fiber, 0g sugar, 23g protein