Sometimes a marinade takes too punch fore-planning. To get the maximum flavor you need a a good couple of hours.
I meticulously plan my meals out, but my parents don't do that. They wing it all the time. For me, this is incredibly frustrating. I like knowing what I am making. In some ways, I feel creativity flows on the fly. However, it is easy to get stuck in ruts. Like Italian ruts. (Sorry, Mom......) I like having the time to plan out my kitchen creativity. When that luxury is not allowed to me, I still try to mix it up. My mom makes Italian all the time. (No, she is not Italian in any way, shape or form.) So I often default to Latin or Asian food. Latin and Caribbean foods are easy because the flavors lend themselves so well to dry rubs. The 30 minute answer to a wet marinade!
4--3/4 inch (boneless) pork chops (1-1.5 lbs)
1 Tbsp chili powder
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp ground coriander
1/4 tsp smoked paprika
1/4 tsp ground dry mustard
1/4 tsp salt (generous 1/4 tsp....)
1/4 tsp ground black pepper
Combine dry spices.
Pat meat dry with paper towel. Rub with spice blend. Allow to rest at room temp for 15 minutes. (Longer is great, but put chops in the refrigerator if sitting more than 1 hour.) Lightly spray both sides with cooking spray. Grill over medium-high heat for 5-6 minutes a side.
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