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Old 01-13-2019, 11:48 AM   #1
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Grilled West-Indian Pork Chops

This was last night's dinner. DH made 1/2 recipe of the rub since we only had 2 chops. He also cut way back on the red pepper because of me, so the full amount should be hot for those that like it that way.

Grilled West-Indian Pork Chops

For the rub: Combine in small dry skillet over medium heat and toast, shaking pan often to prevent burning, until fragrant, 2 to 3 minute.
1/4 cup cumin seeds
1/4 cup coriander seeds

Remove from heat and let cool to room temperature. Grind to a fine powder in spice grinder or blender or with a mortar and pestle. Transfer to small bowl and add, stirring:
1/4 cup curry powder
1/4 cup ground white pepper
1/4 cup ground ginger
1/4 cup salt
2 TB ground allspice
2 TB ground red pepper

Store, covered, in cool, dark, dry place for up to 6 weeks.

Pat dry:
4 center-cut pork loin chops (bone-in or boneless), 3/4 to 1 1/2 inches thick

Rub each chop with about 1 tsp. of rub on both sides. Refrigerate at least 2 hours or up to 24 hours.

Prepare grill with medium-hot coals or heat gas grill or broiler. Grill chops 5 to 8 minutes each side for bone-in, 4 to 6 minutes each side for boneless, depending on thickness.

Source: Family Circle Joy of Cooking mag. 1998

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Grilled West-Indian Pork Chops This was last night's dinner. DH made 1/2 recipe of the rub since we only had 2 chops. He also cut way back on the red pepper because of me, so the full amount should be hot for those that like it that way. Grilled West-Indian Pork Chops For the rub: Combine in small dry skillet over medium heat and toast, shaking pan often to prevent burning, until fragrant, 2 to 3 minute. 1/4 cup cumin seeds 1/4 cup coriander seeds Remove from heat and let cool to room temperature. Grind to a fine powder in spice grinder or blender or with a mortar and pestle. Transfer to small bowl and add, stirring: 1/4 cup curry powder 1/4 cup ground white pepper 1/4 cup ground ginger 1/4 cup salt 2 TB ground allspice 2 TB ground red pepper Store, covered, in cool, dark, dry place for up to 6 weeks. Pat dry: 4 center-cut pork loin chops (bone-in or boneless), 3/4 to 1 1/2 inches thick Rub each chop with about 1 tsp. of rub on both sides. Refrigerate at least 2 hours or up to 24 hours. Prepare grill with medium-hot coals or heat gas grill or broiler. Grill chops 5 to 8 minutes each side for bone-in, 4 to 6 minutes each side for boneless, depending on thickness. Source: Family Circle Joy of Cooking mag. 1998 3 stars 1 reviews
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