CAJUN PORK CHOPS

MAKES 4 SERVINGS

HANDS-ON TIME 10 MINUTES TOTAL TIME 1 HOUR 25 MINUTES

2 tsp paprika 1 tsp onion powder 1 tsp garlic powder 1 tsp ground mustard seeds 1 tsp dried thyme 1 tsp cayenne pepper 1 tsp ground cumin 1 tsp pepper 1/4 tsp ground cloves 1 tsp brown sugar 1 tbsp olive oil 4 bone-in pork chops, each 1-inch thick (about 1.125 kg total)

salt

Prosciutto & Cheddar Stuffed Potatoes

(recipe, this page)

Grilled Mango Sauce (recipe, this page) grilled mini peppers (optional) grilled corn (optional) microgreens (optional) fleur de sel (optional) In small bowl, combine spices, brown sugar and olive oil. In large shallow dish, rub spice mixture onto both sides of pork chops. Season with salt and massage into meat. Cover and refrigerate for 1 hour. (Make-ahead: Can be refrigerated for up to 24 hours.)

Preheat barbecue to medium heat (about 350°F); grease grill. Place pork chops on grill; close lid and cook, turning halfway through grilling time, until golden and just slightly pink inside, 10 to 12 minutes. Transfer to plate; tent with foil. Let stand for 5 minutes.

Transfer grilled chops to large serving platter. Serve with Prosciutto & Cheddar Stuffed Potatoes and Grilled Mango Sauce. Garnish platter with grilled mini peppers and corn, microgreens and fleur de sel, if desired.

PER SERVING about 530 cal, 63 g pro, 29 g total fat (6 g sat. fat), 4 g carb (1 g dietary fibre, 1 g sugar), 195 mg chol, 250 mg sodium, 2.7 mg iron.