- 2 tablespoons Splenda brown sugar blend
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon ground dry mustard
- 1/2 teaspoon salt
- 1 pound boneless pork top loin center cut chops, extra thin cut (1/3-inch thick)
- canola cooking spray
Preheat indoor grill according to manufacturer?s instructions. Add brown sugar blend, paprika, chili powder, garlic powder, onion powder, oregano, and salt to a small cup and mix with small spoon to blend well. Coat both sides of 4 pork chops with canola cooking spray and lay them on the bottom plate of the grill. Spread a teaspoon of the rub over the top of each of the cutlets on grill. Lower top (if using a contact grill) and cook for 3 minutes (4 minutes if you like them well done).
Repeat previous step with remaining chops. Place leftover rub in a plastic bag or small covered container. Serve pork chops in sandwiches, as an entree, or in a main-dish salad. Makes 4 servings (two thin cutlets per serving).
This recipe is intended for indoor electric grill (George Foreman type). You?ll have about 5 teaspoons of the rub left over for another time. If you don?t want to use Splenda brown sugar blend, use 2 tablespoons firmly packed dark brown sugar instead.
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