Cumin Grilled Pork Chops

Recipe Rating:	11 Ratings5
Categories:	Quick & Easy, Pork
Collections:	Member's Choice, More Favorite Recipes
Serves:	6
Cook Time:	10 Min

Ingredients

6	center cut, boneless pork chops find more delicious recipes at www.porkbeinspired.com
1/2 c	vegetable oil
1/4 c	soy sauce
1/4 c	worcestershire sauce
1 tsp	minced garlic
1 tsp	cumin
2 Tbsp	brown sugar
	salt and pepper to taste

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Leah Stacey

Well Seasoned

Montgomery, AL (pop. 205,764)

CookingMaven

Member Since Mar 2010

Leah's Notes:

These pork chops are so juicy and full of flavor that they taste like steak.

(See Leah's Original Version of Recipe)

Comments from the Test Kitchen:

These chops are Tender... with a capital "T"! The delectable marinade offers up so much flavor that I can't wait to try it on other meats as well. (I think it will be great on chicken!)

Directions

Place the pork chops in a casserole dish laying flat.

Next mix together the remaining ingredients in a bowl.

Puncture the pork chops with a fork all over. Pour the marinade on top of the chops, then refrigerate 4-6 hours - flipping them over once while marinating. Remove from the fridge the last hour before grilling.

Grill on med-low for about 5 min on each side, or until cooked through. *I always spoon on the marinade too while they are cooking* Discard marinade when finished cooking.

Comments

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CAROL GORNTO labrescue

Jul 31, 2010

A word of caution....if you're using the marinade while cooking; since you're only grilling on medium-low, pour the remaining marinade into a small saucepan and bring it to a boil on the stove to kill any remaining bacteria it may have picked up from the raw pork. Then use it to baste the meat, otherwise, you could potentially be putting some nasty bugs on your dinner table.

Paul Bushay chefbunyan

Jul 31, 2010

Carol, that's really not necessary the heat from the flame will kill all the pathogens, medium low is 300 degrees and 165 degrees will kill all pathogens! The danger zone is 40 to 140. Keep your cold food cold (my fridge is set to 36 degrees) and your hot food hot. I won't serve anything that's under 150 degrees. I'm proud to say that when I had my little restaurant we won awards from Allamakee County Iowa Health Dept for our sanitation and for my employees knowledge of proper sanitation procedures. I was REALLY anal about this!

Jami McLamb JoJo0208

Aug 10, 2010

Where in Iowa are You Paul? I live about 20 miles south of Des Moines in Pleasantville. If you're not too far I will make a trip to your restaurant!!

CAROL GORNTO labrescue

Aug 10, 2010

Good to know, Paul. Here in Florida, germs grow so fast because of the heat, that we always take the precautions. BTW, if med-low is 165 degrees, what temperature is considered hot?