Cuban Pork Chop Rub

Time again for yet another recipe exchange. I'm a little late getting this posted, but it certainly was really good.

Cuban Rub

2 tablespoons grated lime zest (didnt have any limes so i used lemon, still tasted good)
1 tablespoon cumin seed or ground cumin
1 tablespoon cracked black pepper
1/2 teaspoon salt (I omitted as always)
2 tablespoons EVOO
4 cloves garlic, finely chopped

4 boneless pork loin or rib chops, about 1 inch thick (about 2 pounds)

Mango slices, if desired


1. Heat coals or gas grill for direct heat. Remove excess fat from pork. In small bowl, mix all Cuban Rub ingredients; rub evenly on both sides of pork.

2. Cover and grill pork 4 to 6 inches from medium heat 8 to 10 minutes, turning frequently, until pork is no longer pink and meat thermometer inserted in center reads 160°F. Garnish with mango slices.

Apple Butter Pork Chops

These were just a made up thought one day, but i had to ask my cooking friends if i had lost my mind of if they thought these would be good.

Take 1 piece of foil for each chop spray with non stick spray, Poke holes in the chop, smother top and bottom with Apple Butter, wrap foil around pork chop sealing the ends tight, Grill until Done

Mushroom Stuffed Pork Chops

I found this recipe in a book called Grilling Recipes Gas or Charcoal by Carrie Holcomb

Ingrediants:
1/2 C coarsely chopped fresh mushrooms, such as buttong, chanterelle or shiitake
1/4 C chopped onion
1 T Margarine or Butter
1 t grated fresh ginger
1/4t salt
1/4 t pepper
1 C coarsely chopped fresh spinach leaves
1/4 C soft sourdough or white breadcrumbs (I used whole wheat)
4 pork loin or rib shops 1 1/4 in thick
1/4C ginger jelly, ginger preserves or Orange Marmalade
12 green onions
2 t Olive Oil

1. In a small bowl soak 8 wooden toothpicks in water for 10 minutes. Meanwhile for stuffing in a saucepan cook mushrooms and onion in hot butter until onion is tender. Remove from heat. Stir in grated ginger the 1/4t salt and 1/4 t pepper. Add Spinach and bread crumbs, tossing gently to combine.
2. make a pocket in each chop by cutting horzontally from the outside edge almost to the bone. Spoon 1/4 of the stuffing into each pocket, Secure with water soaked toothpicks. Sprinkle chops with salt and pepper, if desired.
3. In a grill with a cover arrange medium hot coals around a drip pan. Test for medium heat above the pan. Place chops on grill rack over pan. Cover and grill for 35-40 minutes or until juices run clear. (160*) Turning once halfway thru grilling and brushing occassionally with jelly of choice during the last 5 minutes of grilling. Romove toothpicks before serving.
4. Meanwhile trim roots and tops of the green onions. In a medium skillet cook green onions in hot oil for 1 to 3 minutes or until slightly softened. Serve green onions with chops.

I omitted the green onions on top of the chops. I also used the Orange Marmalade, and they cooked just fine on the gas grill. They were tastey. I cut the recipe in half and used boneless chops.

Pork Tenderloin Sandwhich

Ingrediants

Cubed Pork (one per sandwhich)
Ians Breadcrumbs
1 egg
small amount water
Olive Oil for frying pan


Pound Cubed pork out a little more so you have a nice sized patty
Beat Egg with little bit of water.
Coat Pork tenderloin in egg and then bread with breadcrumbs
Fry in olive oil until Cooked

Place pork tenderloin on Bun and topp with favorite sandwhich toppings.