| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
La, Times |
4 |
servings |
INGREDIENTS
| 4 |
|
Center-cut pork loin chops; 1/2" thick |
| 2 |
ts |
Garlic oil |
| 1/2 |
ts |
Dried Mexican spice blend |
|
|
Salt |
|
|
Freshly ground black pepper |
|
|
Nonstick cooking spray |
| 4 |
|
Lemon wedges |
| 1/4 |
c |
Cilantro leaves |
INSTRUCTIONS
Trim fat from pork chops. Rub both sides of each chop with garlic oil, then
rub Mexican spice blend on each side. Cover and marinate in refrigerator 1
hour. Season to taste with salt and pepper. Grill pork chops on stove-top
grill pan sprayed with nonstick cooking spray over high heat until centers
of chops are light pink, 3 to 4 minutes per side. Squeeze juice from lemon
wedges over tops of chops during last minute of grilling. Garnish with
cilantro leaves before serving. Yields 4 servings.
Each serving: 208 calories; 115 mg sodium; 48 mg cholesterol; 17 grams fat;
0 carbohydrates; 13 grams protein; 0.08 gram fiber
Recipe Source: Los Angeles Times - 04-14-1999
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
Converted by MM_Buster v2.0l.
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