Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ½ tsp. cracked Hy-Vee sea salt | ||
| 1 tbsp. packed Hy-Vee brown sugar | ||
| 1 tsp. cumin | ||
| 1 tsp. Hy-Vee dry mustard | ||
| 4 (1/2 lb each) boneless butterfly pork chops | ||
| 1 c. hot and spicy barbecue sauce |
Directions
- In a small bowl stir together salt, brown sugar, cumin and mustard.
- Rub evenly over each pork chop. Place pork chops and barbecue sauce in a zip-top bag. Seal bag and refrigerate 4 to 24 hours to marinate.
- Remove chops from marinade and discard marinade. Grill over medium heat until internal temperature reaches at least 145 degrees, about 11 to 14 minutes, turning once halfway through cooking time. Let rest for 3 minutes before serving.
Nutrition facts
Servings
490 Calories per serving
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 140mg
- Sodium: 780mg
- Total Carbohydrates: 17g
- Protein: 49g
Daily Values
0%
Vitamin A 0%
0%
Vitamin C 2%
0%
Iron 15%
0%
Calcium 6%