Vietnamese-Spiced Pork Chops

These spicy pork chops are an easy, flavorful main course. The blend of spices is sweet and warm, and the flavors really get down into the scored pork. I like the addition of sliced green onions at the end, as it gives it a fresh, oniony bite at the end. They probably aren't a recipe I'd make again, but they were good.

Vietnamese-Spiced Pork Chops
Cooking Light October 2003

Smooth this sweet-hot rub into the scored surface of the chops. Serve with rice.

Yield: 4 servings (serving size: 1 pork chop)

4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
2 tablespoons brown sugar
2 teaspoons paprika
2 teaspoons ground coriander
3/4 teaspoon salt
1/2 teaspoon crushed red pepper
1 tablespoon bottled minced ginger
2 teaspoons bottled minced garlic
Cooking spray
Sliced green onions (optional)

Lightly score a diamond pattern on both sides of pork. Combine sugar and next 6 ingredients (sugar through garlic); rub evenly over pork.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 4 minutes on each side or until done. Garnish with sliced green onions, if desired.

Nutritional Information:
Calories: 199 (29% from fat) Fat: 6.4g (sat 2.1g,mono 2.7g,poly 1g) Protein: 25.3g Carbohydrate: 9.2g Fiber: 1.1g Cholesterol: 62mg Iron: 1.4mg Sodium: 491mg Calcium: 42mg

MacGourmet Rating: 3 Stars

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