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Dry-rubbed Pork Chops
Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 316 |
| Total Fat | 26.5 g |
| Saturated Fat | 9 g |
| Sodium | 350 mg |
| Total Carbohydrate | 1 g |
| Dietary Fiber | 0 g |
| Protein | 17 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| Bone-in pork chops | 2 |
| Freshly ground black pepper | ½ teaspoon |
| Dry mustard | ½ teaspoon |
| Paprika | ½ teaspoon |
| Brown sugar | ½ teaspoon |
| Garlic powder | ¼ teaspoon |
| Onion powder | ¼ teaspoon |
| Kosher salt | ¼ teaspoon |
- Directions
- Combine black pepper, mustard, paprika, sugar, garlic powder, onion powder, and salt in a small bowl. Rub spice mixture over all sides of pork chops and let stand at room temperature for 10 minutes.
- Prepare grill. Grill pork for about 4-5 minutes on each side, or until cooked through
Exchanges
3 medium fat meats
Side Suggestions: Grilled Summer Squash and Zucchini
Toss together 1 summer squash and 1 zucchini, both cut into 1½-inch cubes, with 2 teaspoon olive oil and ¼ teaspoon salt. Grill on aluminum foil about 10 minutes, turning occasionally, until they reach desired degree of tenderness. Nutrition Info (for ½ of recipe): 73 calories; 7 g carbohydrate; 2 g protein; 5 g fat (0.5 g sat); 3 g fiber; 296 mg sodium. Exchanges: 1 vegetable; 1 fat.
Side Suggestions: Tossed Salad
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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