Leah Stacey Recipe

Cumin Grilled Pork Chops

By Leah Stacey CookingMaven

Recipe Rating:
 14 Ratings
Cook Time:
Cooking Method:

Leah's Story

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

Blue Ribbon Recipe

Notes 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!)


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
2 Tbsp
brown sugar
salt and pepper to taste

About this Recipe

Course/Dish: Pork, Steaks and Chops
Main Ingredient: Pork
Regional Style: American
Other Tag: Quick & Easy

  • Comments

  • 1-5 of 76
  • user
    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.
  • user
    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!
  • user
    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!!
  • user
    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?
  • user
    Becky Wilcox lvlygma2me - Aug 10, 2010
    I've used this recipe with pork loin also. If you want a bit of an "added kick" use about 1/2 teaspoonful of tabasco sauce....mmmmm, yummy!