Ingredients
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4 (12 oz.) Pork Rib Chops
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3 tbsp. ancho chili powder, see "Tip"
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1 tbsp. crushed toasted cumin seeds, see "Tip"
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1 tsp. dry mustard
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Vegetable oil cooking spray
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Salt, to taste
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Pepper, freshly ground, to taste
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Baja-Style Tomato Salsa
Directions
- Combine the chili powder, cumin seeds, coriander seeds, and dry mustard in a small bowl. Season with salt and pepper, stirring well.Rub the mixture into the meatiest parts of the pork chops and put the chops in a glass or ceramic dish. Cover and set aside at room temperature for about 30 minutes, or refrigerate for as long as 8 hours.Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot.Grill the chops for 8 to 10 minutes on each side, or until a meat thermometer inserted in the center of the meatiest sections registers 150° to 155-F. Let the chops rest for a few minutes before serving. Serve with salsa.
Recipe Note
Tips: Ancho chili powder is made from ground ancho chilies, which are mildly hot. The powder is stronger-tasting than other chili powders and is generally available in Hispanic and specialty markets. If you cannot find it, substitute any chili powder. We suggest trying Nirmala's Wild Fire Chili Blend. To toast the cumin seeds, spread them in a small, dry skillet and cook over medium-high heat for about 60 seconds or until fragrant. Crush the seeds with a skillet. Measure after crushing.
Blog post: https://www.lobels.com/southwestern-style-pork-chops-with-ancho-chili-powder-98
