| 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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