Dry Rub Spicy Pork Chops
Serve with a green salad.

Yields: 8 servings

3 tablespoons sweet Spanish paprika
1 tablespoon freshly ground black pepper
3 teaspoons to 1 tablespoon kosher salt
3/4 teaspoon sugar
3/4 teaspoon chili powder
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/4 to 1/2 teaspoon ground cayenne
8 - 6 ounce boneless pork loin chops, 3/4 to 1 inch
Cooking oil spray

At least 1 and up to 8 hours before you plan to grill the pork chops, prepare the dry rub, combining the ingredients in a small bowl. Coat the chops with the spice mixture, place them in a large plastic bag, seal, and refrigerate.

Fire up the grill, bringing the heat to medium (4 to 5 seconds with the hand test).

Remove the chops from the refrigerator and let them sit covered at room temperature for about 20 minutes.

Spray the chops lightly with cooking oil spray and transfer them to the grill. Grill for 18 to 20 minutes total. Turn onto each side twice, rotating the chops a half turn each time to get criss-cross grill marks. The chops are done when just a hint of pink remains at the center. Serve hot.

Per Serving: 203 Calories; 8g Fat (34.4% calories from fat); 3g Saturated Fat; 30g Protein; 2g Carbohydrate; 1g Dietary Fiber; 75mg Cholesterol; 770mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Fat; 0 Other Carbohydrates.

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