Chile-Rubbed Pork Chops

Makes 4 servings

POINTS® value | 5 per serving

Spice rubs are the secret of barbecues. Although summer is the time for fresh herbs, dried ones make better rubs - they don't burn as quickly over the high heat and they can sit overnight without wilting.

Ingredients

• 2 tsp chile powder
• 1 1/2 tsp packed light brown sugar
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 4 (5-ounce) boneless center-cut pork loin chops, trimmed of all visible fat
• cooking spray

Instructions

• Mix the chile powder, brown sugar, cumin, cinnamon, salt and pepper together in a small bowl.
  
  
• Butterfly the pork chops by laying them flat on a cutting board and slicing in half horizontally, stopping a ½-inch from the edge to keep the two halves attached. Pry the chops open, then flatten them on your work surface. Rub the spice mixture on both sides of all the chops. Place chops on a plate, cover and refrigerate at least 1 hour or up to 24 hours.
  
  
• Spray the grill rack or a large grill pan with nonstick spray; heat the grill or set the pan over medium heat. (Note: Never spray nonstick spray directly into a heat source, whether a grill or a stove.)
  
  
• Grill the chops for 3 minutes, then turn and continue cooking until grill marks appear and the chops are firm, about 4 minutes more. (An instant-read meat thermometer inserted into the thickest part of a chop should register 160°F.) Transfer to a serving plate or cutting board; let stand 5 minutes before serving.
  
  

Modifications

• To make this a Core Plan® recipe, omit the brown sugar and increase the chile powder by 1 teaspoon.