Combine brown sugar, cumin and dry mustard in a small bowl and evenly rub over pork chops. Place in a resealable plastic bag and add barbecue sauce. Seal tightly and refrigerate for at least 4 hours and up to 24 hours.
Recipe
Author
Hy-Vee Weekly Ad
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Description
Spice up your barbecue with these Hot and Spicy Grilled Pork Chops. Marinating these chops keeps them juicy while cooking.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Hy-Vee brown sugar, packed | ||
| 1 tsp. Hy-Vee ground cumin | ||
| 1 tsp. Hy-Vee dry mustard | ||
| 2 (1/2 lb. each) boneless pork chops | ||
| ½ c. hot and spicy barbecue sauce |
Things To Grab
- Small bowl
- Resealable plastic bag
- Charcoal or gas grill
- Meat thermometer
Directions
Remove chops from marinade and discard marinade. Grill over medium heat until internal temperature reaches 145 degrees, about 10 minutes, turning once halfway through cooking time. Let stand 5 minutes before serving.
Nutrition facts
Servings
180 Calories per serving
1/2 pork chop
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 60mg
- Sodium: 430mg
- Total Carbohydrates: 7g
- Protein: 24g
Daily Values
0%
Vitamin A 0%
0%
Vitamin C 0%
0%
Iron 6%
0%
Calcium 0%
Recommended Pairing
Recommended Pairing
Sauvignon Blanc
This light-bodied wine often has bright aromas and flavors of apples, pears, gooseberries, tropical fruits, and melon balanced by strong acidity. Pair dry styles with chicken, light salads, fish, and cheeses like goat cheese. Sweeter styles are best with rich foods like foie gras.
Recipe Source:
From the week of May 20, 2015.